Clean Recipe Name
Vegetable bake
Recipe Image Location
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Vegetable Bake Recipe
Ingredients Row 1
1 Courgette
4 Mushrooms
1 Onion
1 Red pepper
½ Aubergine
½ Broccoli
2 Garlic cloves
2 Tins chopped tomatoes
2 tbsp Oregano
1 tbsp Tomato puree
Salt
40g Dried breadcrumbs
125g Grated cheddar cheese
165g Dried fusilli pasta
Oil (to roast & fry)
Ingredients
Servings
5
Cal per serving
348
Calorie Content
Fat per serving
12.1
Fat Content
Meal Occasion
Primary Ingredient
Country of Origin
Cooking Time
70
Prep Time
15
Recipe Introduction
For a vegetarian dish bursting with flavour, you must try my vegetable bake recipe. For best results, use vegetables that are locally sourced so you know they're at their freshest.
Cooking Directions
- Preheat the oven to 200c/390f. Heat some oil in a roasting dish.
- Chop the courgette, mushrooms, pepper, aubergine and broccoli into similar sized pieces (approx. 1 inch).
- Place the chopped vegetables into the roasting dish once the oil is hot. Bake for 30 minutes, stirring half way through cooking.
- Meanwhile, roughly chop the onion and finely chop the garlic.
- On the stove, heat some oil in a saucepan and fry the onion and garlic for 5 minutes.
- Add the chopped tomatoes, oregano, tomato puree and season generously with some salt.
- Stir the tomato sauce and leave to simmer for 10 minutes.
- Also cook the fusilli pasta in this time.
- Once the veg is roasted off and the pasta and tomato sauce are ready, drain the pasta from it's water and add to the vegetables.
- Pour over the tomato sauce and stir everything together.
- Sprinkle over the cheese then breadcrumbs and bake for 40 minutes in the oven.
- When golden and crisp on top, serve straight away and enjoy.
Ingredients for this recipe were delivered from Nottingham-based Kerry's Fresh.
Youtube ID
M1tSSW5X5lM
Search keywords
vegetable bake, vegetarian bake, vegetarian, pasta bake, vegetable pasta bake, vegetarian pasta bake
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