3 oil colheres (soup)
2 alho teeth kneaded
1 xícara (chá) of grated cenoura
1 xícara (chá) of grated abobrinha
1 xícara (chá) of drained ervilhas
1 xícara (chá) of chopped broccoli
1 can of drained green milho
1/2 xícara (chá) chopped vermelho pepper
1 colher (soup) of salt
1 colher (soup) of fine dried herbs
3 xícaras (chá) of maionese light
1 pot of creamy requeijão (200g)
1 packet of bread without shells (500g)
Chopped cooked eggs and sheets of sauce to decorate.
In a panela, aqueça or oil in a medium heat, refogue or alho, a cenoura, abobrinha, as ervilhas, or broccolis, or milho e o pimentão for 5 minutes.
Tempere as salt and reserves. Let cool slightly, mix with maionese and or requeijão and reserve.
In a large pot, intersperse layers of bread and legumes. Cover with a mixture of maionese, decorate with cooked eggs, sauce and mild geladeira for 3 hours before serving.