Oven-Baked vegetables on bread
Ingredients
- Ingredients
- 300 grams Savoy cabbage
- 250 grams Cauliflower
- 1 stalk Leeks
- 100 grams Snow peas
- 100 grams Beans
- 2 Tomatoes
- 1 onion
- 4 garlic cloves
- 2 Tbsps butter
- 80 milliliters olive oil
- 250 milliliters Beef broth
- 1 tsp ground paprika (sweet)
- 1 bunch parsley
- 300 grams Farmhouse bread (dry, thin slices)
Preparation steps
Rinse and trim vegetables. Cut cabbage cut into wide strips, divide cauliflower into florets and slice leeks crosswise into rings. Cut snow peas and beans into smaller pieces. Dice tomatoes. Peel and coarsely chop onion. Peel and thinly slice garlic.
Melt butter and half of the olive oil in a saucepan. Add onion, leeks and garlic and sauté briefly. Stir in diced tomatoes and simmer a few minutes over low heat. Add savoy cabbage and beans and cook briefly. Add broth, remaining vegetables and paprika and simmer 10 minutes more.
Pour remaining olive oil into a wide clay pot, so that the entire surface is covered with oil. Place bread slices in the pot and top with vegetables. Sprinkle with parsley and bake on the center rack of an oven preheated to 180°C (approximately 350°F), about 10 minutes.