Vegetable cobbler with cheese topping

Votes: 2

Time: 2 hours 15 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 524, total fat 29 G., saturated fats 15 G., proteins 18 G., carbohydrates 51 G., fiber 7 G., cholesterol 62 mg, sodium 959 mg, sugar 11 G.

A traditional cobbler features fruit or berries baked under a layer of pastry. Why not swap out the fruit for vegetables and make a savory cobbler? If it's the height of summer, grab whatever's in season—eggplant, zucchini, tomatoes, corn, bell peppers, onions—and bake them under a layer of cheddar-topped buns. It makes a delicious side dish for meat dishes, or it can be served as a standalone vegetarian dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vegetables

1/4 cup olive oil
1 tbsp. grated parmesan
0.5 cup chopped fresh parsley
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
1 medium eggplant, sliced into 0.5 cm thick circles.
1 kg ripe tomatoes (about 6 medium), cut into 0.8 cm thick circles.
4 ears of corn, kernels removed (about 4 cups)
1 medium yellow zucchini, sliced diagonally into 0.5cm thick slices.
1 small yellow onion, sliced into 0.5 cm thick circles.
1 red bell pepper, cut into 0.5 cm thick rings.
1 medium zucchini, sliced diagonally into 0.5cm thick slices.

Topping

2.5 cups premium flour
2.5 tsp baking powder
2 teaspoons of sugar
0.5 tsp of soda
6 tablespoons unsalted butter, very cold, + 2 tablespoons melted butter
170 gr. sharp yellow cheddar, grated (about 1.5 cups)
3 green onions, thinly sliced
1 cup sour cream, very chilled
3/4 cup milk, very cold

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet pepper, zucchini, yellow zucchini, corn, eggplants, premium flour, Parmesan cheese, cream, rosemary, thyme

Cooking the dish according to the recipe:

Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with 2 tablespoons olive oil. Combine the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt, and 1/2 teaspoon black pepper in a medium bowl.

Vegetables:

Place the eggplant slices in a single layer on the bottom of the prepared pan, halving or overlapping them slightly if necessary. Sprinkle with 1/4 cup of the Parmesan-herb mixture (Step 1).

Top with a single layer of tomatoes, then sprinkle the corn kernels evenly over the tomatoes and add another 1/4 cup of the Parmesan-herb mixture.

Add a layer of yellow zucchini slices, then slice the onion into rings and place on top.

Add a layer of bell pepper, then another 1/4 cup of the Parmesan-herb mixture.

Top with a layer of zucchini slices and sprinkle evenly with the remaining Parmesan and herb mixture. Drizzle with the remaining 2 tablespoons of olive oil.

Using a large spoon, spread the dough evenly over the vegetables in mounds (about 0.5 cups each).

To make the batter, combine the flour, baking powder, sugar, baking soda, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Grate the cold butter coarsely and add it to the flour. Stir until all the butter pieces are coated. Add the cheddar and green onions.

Make a well in the center, add the sour cream and milk to the flour mixture and stir with a wooden spoon just to moisten the flour.

Bake until the crust is deep golden brown and the filling is bubbling around the edges and the vegetables are easily pierced with a knife, about 1 hour. Brush the dough with melted butter and let rest for 20 minutes before serving.