Ingredients
Vegetables:
- 300 g carrots
- 1 zucchini
- 1 yellow bell pepper
- 1 small cauliflower
Cheese crust:
- 2 slices crispbread or salty crackers
- 3 tbs olive oil
- 50 g grated Parmesan
- 40 g almond slivers
Preparation
Vegetables:
1. Peel the carrots, clean the zucchini and bell pepper and cut everything into strips. Clean the cauliflower and divide into small florets.
2. Mix the vegetables and add dripping wet to the pot. Place the pot on the Navigenio, heat on level 6 up to the vegetable window, switch to level 2 and cook for approx. 15 minutes in the vegetable area.
Cheese crust:
3. Roughly chop the crispbread or salty crackers with a knife. Add the olive oil, Parmesan and almonds and mix.
4. At the end of the cooking time, spread the crunchy mixture over the vegetables and place the pot in the inverted lid.
5. Place the Navigenio overhead, switch to the large level, gratinate for approx. 3 minutes.
This recipe has been tested and approved by AMC.
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