enough vegetable oil
1 cup red onion, in large cubes
3 cups mushroom, halved
2 cups green bell pepper, diced large
2 cups red bell pepper, in large cubes
1 1/2 cups carrot, sliced
1 cup cauliflower, in florets
1 tablespoon oregano
enough of salt
enough of pepper
1 cup of Mayonnaise with Sesame Oil, for the gratin
2 tablespoons corn starch, for the gratin
2 cups Manchego cheese, grated, for the gratin
1/4 teaspoons nutmeg, for the gratin
enough salt, for the gratin
enough pepper, for the gratin
2 tablespoons dill, finely chopped
to taste dill, in sprigs
Heat a pot over medium heat and add the vegetable oil, red onion, mushrooms, bell peppers, carrot, and cauliflower.
Season with oregano, salt and pepper. Cook for approximately 8 minutes, then remove from heat and set aside.
Mix the Mayonnaise with Sesame Oil, the corn starch, the Manchego cheese, the nutmeg, the dill, the salt and the pepper in a bowl.
Transfer the vegetables to a refractory and pour over them the Mayonnaise mixture with Sesame Oil. Aluminum lid.
Bake the vegetables at 200°C for 10 minutes, remove the foil and bake for a further 5 minutes or until the surface is golden.
Serve the vegetables gratin directly from the refractory and decorate with sprigs of dill.