Baked summer vegetables

Baked summer vegetables with tomato sauce, cheese and béchamel

Ingredients

• 3 potatoes
• 3 aubergines or eggplants
• 3 zucchini
• 1 red bell pepper
• olive oil and a little sunflower oil for frying
• 300g feta cheese
• 150g grated gouda cheese
• 100g grated kefalogiaviera
• Bechamel:
• 50 g butter
• 50 g flour
• 500 liters of milk
• kefalotyri or parmesan
• salt, pepper, nutmeg, cinnamon to taste
• 1 egg
• Tomato sauce:
• 1 1/2 cups concentrated tomato juice
• salt, pepper, oregano, garlic powder, chopped parsley :

Directions

1. In a deep frying pan pour the olive oil and sunflower oil and fry our potatoes, zucchini and eggplants, drain the excess oil and spread in a pan, first the potatoes, and the Florin pepper in slices (raw), just mix the sauce the ingredients of the sauce together and we put a little on top of the potatoes, we spread the sauce and the aubergines again the sauce and the zucchini again sauce ... we put between the feta cheeses, the gouda, and the kefalogia viera we prepare the béchamel ... we put it in a saucepan butter the flour to remove the flour and add the milk after it thickens a little remove from the heat and add the egg stirring constantly and the spices, add the béchamel to the pan the cheese on top and bake in a preheated oven at 200 degrees until golden brown ...
2. Tip:If you want a healthier version you can slice your vegetables and bake them instead of frying them! Then follow the rest of the recipe as is!