Veggie baked side dish-Broccoli, caltrop, Bok Choy With Tomato Cheese

Try this veggie baked dish if you’re craving a new way to eat broccoli and water caltrop. Its delicious, quick side dish pairs bok choy, garlic scapes, cheese and tomato.

Also, it’s loaded with vitamins and minerals that are important for keeping our bones strong and our bodies functioning at their best.

It’s packed with cheese and tomatoes and is an excellent source of beta-carotene. It’s so versatile that you can serve it as a side or main dish over rice.

It is served alongside side dishes such as chicken dishes, polenta, rice or pasta.

This recipe is not only delicious, but it’s also effortless to make and can be enjoyed by vegetarians, vegans and meat-eaters alike.

To Make The Baked Veggie Even More Flavorful

For this, you can add shiitake mushrooms (optional), water caltrop and garlic scapes. Try using other vegetables such as Asian greens, baby spinach, and napa cabbage if you can’t find these ingredients.

Alternatively, for the veggie baked recipe, you can omit the bok choy altogether and add other vegetables. It doesn’t matter what you use – the important thing is to have fun while cooking and eating!

Great for Eye appetite

For a colourful, satisfying side dish, try bok choy in the baked veggie recipe. This green vegetable is related to cabbage and is packed with nutrients.

It can be eaten raw or cooked and served over rice or as a side dish. Adding a few chopped carrots and shiitake mushrooms can be a healthy choice as well.

You can add some roasted tomatoes and sliced avocado, too.

Veggie baked

Marinade with herbs, spices, tomato based, and baked with cheese.

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Course: Appetizers, SidesCuisine: American, ItalianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

299

kcal

Baking Time

5

minutes

Total time

37

minutes

Ingredients

• Vegetables

• 2 cups Broccoli florets (diced)

• 2 cups Shredded Bok choy

• 1 cup Water caltrop (peeled)

• 1/2 cup Garlic scapes

• 5 no Tomato (medium sized)

• Seasoning

• 1/2 tbsp Salt

• 1/2 tbsp Crushed pepper

• A pinch Oregano (dried/fresh)

• Paprika (optional)

• Cheese

• 1 cup Grated cheddar or Amul cheese

• Other

• 2 tbsp Olive oil

• 2 tbsp Chopped garlic

Directions

• Blanch vegetables
• In a large pan, then add the vegetables and allow them to simmer for a minute. Remove the vegetables and strain them under the cold running water. Keep aside.
  
  
  
  
• Peel off the water caltrop and then wash it thoroughly. Wipe it clean with a napkin.
  
  Slice the tomatoes.
  
• Cooking Methods
• Heat olive oil in a pan, add garlic, stir until brown. After that, put the caltrop peeled and continue stirring it.
  
  
• When it appears to be brown, add the blanched vegetables, and garlic scapes. Stir gently with a spatula, reduce heat. 
  Add the seasoning. Mix thoroughly.
  

  • 

  • 

• Cook continuously until it’s not half done. Check the season.
  
  Then grate the cheese, leaving it to simmer for a while. Cover it entirely with sliced tomatoes once the cheese is a little melted.

  • 

  • 

• Spread melted butter on it. Then, bring in the same size cover. Set it on top, and flip it right away. Uncover it..
  
• Set it over a slow flame, add the rest of the cheese, and then grate it again. Add some olive oil once the cheese is grate, and sprinkle oregano in addition.
  
  It’s an ideal time for baking your vegetables. Keep the oven temperature at 170°F, and bake it at a temperature of 10 minutes.
  
  Then remove from the oven.
  

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