{"id":14447,"date":"2019-12-01T07:00:32","date_gmt":"2019-12-01T07:00:32","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/12\/01\/gratin-aus-geroestetem-gemuese-roasted-vegetables-au-gratin\/"},"modified":"2024-11-11T17:42:33","modified_gmt":"2024-11-11T09:42:33","slug":"gratin-aus-geroestetem-gemuese-roasted-vegetables-au-gratin","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/12\/01\/gratin-aus-geroestetem-gemuese-roasted-vegetables-au-gratin\/","title":{"rendered":"Gratin aus geroestetem Gemuese – Roasted Vegetables au Gratin"},"content":{"rendered":"

Ich mag\u00a0verschiedenes Gemuese, sie sind voller Vitamine. Und statt immer nur geroestetes Gemuese aufzutischen, habe ich daraus einen Auflauf\/Gratin gemacht.\u00a0Ueberbacken mit etwas Kaese, bunt, knusprig, ist er ein Gedicht!<\/p>\n

Und wieder ist die Rettungstruppe von #wirrettenwaszurettenist unterwegs, um Euch zu zeigen, dass es keine Hexerei ist, etwas feines selber zu machen. Wir zeigen Euch ganz viele Rezepte fuer Gratins\/Auflaeufe. Wussted Ihr, dass man ganz gut aus Resten Auflaeufe machen kann? Da ich sehr ungern zweimal das selbe auftische, mache ich oft Gratins aus den Resten. Es ist ganz einfach! Uebrigens kann man das auch bei diesem Gratin machen, wenn man geroestetes Gemuese uebrig hat! (oder einfach Gemuesereste)<\/p>\n

Wikipedia sagt:<\/p>\n

Zu gratinierende salzige Gerichte werden h\u00e4ufig mit einer Mischung aus Ei,\u00a0Sahne\u00a0und\u00a0K\u00e4se\u00a0\u00fcberzogen, S\u00fc\u00dfspeisen mit gezuckertem Eischnee, der karamellisiert. Da Gratinieren nur kurze Zeit dauert, m\u00fcssen die \u00fcbrigen Zutaten bereits gar sein.
\nAls Geschirr kommen eher flache Gef\u00e4\u00dfe aus Metall,\u00a0Steinzeug\u00a0oder feuerfestem Glas in Frage, soweit sie keine Griffe aus Kunststoff oder Holz haben.<\/p>\n

Mein Dank geht an die 3 Frauen, die hinter diesen Rettungen stehen und dafuer sorgen, dass wir immer wieder neue, interessante Themen finden.\u00a0Susi von Turbohausfrau<\/a>, die Gruenderin der Gruppe,\u00a0Tamara von Cakes, Cookies and more<\/a>,\u00a0Britta von Brittas Kochbuch<\/a>, und ihr Mann Martin, der uns die Unterlagen bearbeitet. Sie machen es uns leicht, denn sie erledigen alle Organisationsarbeiten.<\/p>\n

************<\/p>\n

I love vegetables, the more the better. They are full of vitamins! And instead of putting roasted vegetables on the table, I used them in a gratin. Some cheese on top; colorful, crisp, it’s delicious!\u00a0\u00a0<\/em><\/p>\n

Again our team from #wirrettenwaszurettenist is working endlessly for you, to show you how easy it is to make a gratin. Did you know you can make gratins with leftovers? It’s so easy! As I hate to plate up twice the same food, I try to change the leftover around. So, it’s simple to make a gratin from them! This can also be done with this recipe! You have leftover veggies or roasted veggies? Try this recipe!<\/em><\/p>\n

Wikipedia says:\u00a0Gratin<\/b>\u00a0is a widespread culinary technique in which an ingredient is topped with a\u00a0browned\u00a0crust, often using\u00a0breadcrumbs,\u00a0grated cheese, egg or butter.\u00a0<\/sup><\/sup><\/sup>Gratin originated in\u00a0French cuisine\u00a0and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an\u00a0overhead grill or broiler\u00a0to form a golden crust on top and is traditionally served in its baking dish.<\/em><\/p>\n

I thank the three women behind this group, who always search for interesting menus and themes for our events.\u00a0Susi from Turbohausfrau<\/a>, the original founder,\u00a0Tamara from Cakes, Cookies and more<\/a>,\u00a0Britta from Brittas Kochbuch<\/a>, and her husband Martin, who works on our files. They are making it easy for us, as all the organisation is done by them!<\/em><\/p>\n

\"\"<\/p>\n

Fuer ca 6-8 Personen als Beilage:
\n2 Auberginen
\n2 Zucchini
\n2 gelbe Pepperoni\/Paprika
\n4 Lauchzwiebeln
\n200 g Asiago Kaese, geraffelt
\n8 Kirschtomaten
\n1 Bund Basilikum
\nSalz und Pfeffer
\nOregano und Rosmarin
\netwas Olivenoel<\/p>\n

Die Auberginen und Zucchini in Scheiben schneiden und auf ein Backblech verteilen. Mit Salz bestreuen und etwas Olivenoel darueber geben. Im Ofen bei 200 C Grad ca 30-40 Minuten roesten. (Oder schon geroestetes Gemuese vom Vortag verwenden)
\nDie Pepperoni entkernen, in Achtel schneiden, die Lauchzwiebeln halbieren und beides auf ein Backblech geben,\u00a0mit Salz bestreuen und etwas Olivenoel darueber geben. Im Ofen bei 200 C Grad ca 30 Minuten roesten.
\nEine Gratinschale einfetten und schichtweise das Gemuese einlegen. Ich habe erst Auberginen reingelegt und sie an den Seiten etwas hochgezogen.\u00a0Darueber eine Handvoll geriebenen Asiago Kaese streuen. Danach habe ich die Zucchini reingelegt, wieder etwas Kaese, darueber die Pepperoni, denen ich die Haut abgezogen habe und dazwischen die Lauchzwiebeln.\u00a0Jede Schicht mit Gewuerzen bestreuen. Dann die Kirschtomaten halbieren und darauf verteilen.\u00a0Alles mit dem Rest des geriebenen Kaese bestreuen. Den gehackten Basilikum darauf streuen. Mit wenig Olivenoel betraeufeln. Im Ofen bei 200 C Grad ca 40 Minuten ueberbacken.<\/p>\n

************<\/p>\n

For 6-8 Persons as a side dish:<\/em>
\n2 Eggplants<\/em>
\n2 Zucchini<\/em>
\n2 yellow Pepperoni\/Capsicum<\/em>
\n4 Scallions<\/em>
\n200 g Asiago Cheese, grated<\/em>
\n8 Cherry Tomatoes<\/em>
\n1 Bunch Basil<\/em>
\nSalt and Pepper<\/em>
\nOregano and Rosemary<\/em>
\nsome Olive Oil<\/em><\/p>\n

Cut the eggplant and zucchini into slices, spread them on a baking tray, sprinkle with sea-salt and some olive oil and roast in the oven at 200 C for 30-40 minutes. (or use leftover veggies from the day before)<\/em>
\nTake the seeds off the capsicum and cut them into 8 slices, cut the scallion in halves, spread them on a baking tray, sprinkle with sea-salt and olive oil and roast in the oven at 200 C for 30 minutes.\u00a0<\/em>
\nGrease a gratin dish and fill the vegetable layered into it. I started with eggplants and pulled them up on the sides.\u00a0 Add some of the grated Asiago cheese. Then add a layer of zucchini, some cheese, then the capsicum, from which I removed the skin, then the scallions and the halved cherry tomatoes.\u00a0Season each layer.\u00a0Add the rest of the Asiago cheese and sprinkle with the chopped basil.\u00a0Add a little olive oil and bake at 200 C for 40 minutes.<\/em><\/p>\n

\"\"<\/p>\n

\"\" \"\" \"\" \"\"\u00a0 Und hier sind wieder alle Links zu den Rezepten der Mitretter:<\/p>\n

Brittas Kochbuch – Rote-Linsen-Auflauf<\/a>
\nBarbaras Spielwiese – Foodblog – S\u00fc\u00dfkartoffel-Auflauf mit Tomaten und Feta<\/a>
\nCakes, Cookies and more – Kartoffelgratin mit S\u00fcsskartoffeln<\/a>
\nBrotwein – Spaghettik\u00fcrbis im Backofen – K\u00fcrbis mit Hackfleisch und K\u00e4se<\/a>
\nMadam Rote R\u00fcbe – Kartoffel-Steckr\u00fcben-Gratin mit Zitronenso\u00dfe und Thymianbr\u00f6sel<\/a>
\nBrigittasKulinarium – Lasagne – ganz klassisch <\/a>
\nAnna Antonia-Herzensangelegenheiten – Brotauflauf in herzhaft <\/a>
\nCorumBlog 2.0 – Kartoffel-Lauch-Auflauf ohne K\u00e4se<\/a>
\ngenial lecker – Nudelauflauf mit Rosenkohl und Hack <\/a>
\nour food creations – K\u00fcrbis-Cannelloni<\/a><\/p>\n

\"\" \"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Ich mag\u00a0verschiedenes Gemuese, sie sind voller Vitamine. Und statt immer nur geroestetes Gemuese aufzutischen, habe ich daraus einen Auflauf\/Gratin gemacht.\u00a0Ueberbacken mit etwas…<\/p>\n","protected":false},"author":5,"featured_media":162998,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,162,61,76,22,361,402,44,21,99,638,123,1279,65,23,24],"tags":[66,26,470,50,104,126],"class_list":{"0":"post-14447","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-wirrettenwaszurettenist","9":"category-eggplant","10":"category-side-dish","11":"category-vegetables","12":"category-glutenfrei","13":"category-gratin","14":"category-main-dishes","15":"category-cheese","16":"category-herbs","17":"category-meals","18":"category-capsicum","19":"category-specials","20":"category-tomato","21":"category-vegetarisch","22":"category-zucchini","23":"tag-eggplant","24":"tag-gemuse","25":"tag-gratin","26":"tag-main-dish","27":"tag-herbs","28":"tag-peperoni","29":"post_format-post-format-gallery"},"yoast_head":"\nGratin aus geroestetem Gemuese - Roasted Vegetables au Gratin[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/12\/01\/gratin-aus-geroestetem-gemuese-roasted-vegetables-au-gratin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gratin aus geroestetem Gemuese - Roasted Vegetables au Gratin\" \/>\n<meta property=\"og:description\" content=\"Ich mag\u00a0verschiedenes Gemuese, sie sind voller Vitamine. 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