Canarian style baked vegetables
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This beautiful vegetable bake recipe is bound with a rich coconut béchamel, creating a rich, flavourful sauce for a Spanish twist on a vegetable gratin. Served as a side or vegetarian main, this is a classic on chef José Pizarro's restaurant menu.
First published in 2015
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Ingredients
Metric
Imperial
- 2 aubergines
- 3 courgettes
- 1 onion, peeled
- 1 small butternut squash
- 4 roast red peppers, plus extra to garnish
- 500ml of coconut milk
- 250g of butter
- 150g of plain flour
- 1 handful of red amaranth, to garnish
- green pesto, to garnish
SAVE RECIPE
Method
1
Preheat the oven to 190°C/gas mark 5
2
Trim the aubergines, courgettes and onion and slice thinly. Trim the squash and remove the seeds, then slice thinly. Drain the roasted peppers and slice into strips
- 2 aubergines
- 3 courgettes
- 1 onion, peeled
- 1 small butternut squash
- 4 roast red peppers, plus extra to garnish
3
Blanch the vegetable slices in boiling water, drain and set aside to cool
4
In a saucepan, make a roux by stirring together the butter and flour over a medium heat to form a paste, then stir in the coconut milk until thickened and smooth
- 250g of butter
- 150g of plain flour
- 500ml of coconut milk
5
In a deep, rectangular baking dish, alternate layers of the vegetables with the coconut sauce
6
Place in the preheated oven and bake for 15 minutes until hot through, and the top is coloured and golden
7
Cut into portions to serve, with a garnish of finely sliced roasted red peppers, amaranth leaves and a drizzle of pesto
- 1 handful of red amaranth, to garnish
- green pesto, to garnish
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