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  COOKING TIME

80 minutes

  MAKES

Serves 4

  DIFFICULTY

Intermediate

  NUTRITION

Balanced

Roasted Vegetable Bake

Roasted Vegetable Bake is a wonderful foundation for developing all kinds of recipes, from the strictly vegetarian to almost anything! In this podcast, Diana and Paul explore the possibilities of this great dinner.

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PODCAST NOTES

For the bake

 

1 red and 1 yellow pepper

 

1 large red onion cut large

 

2 medium courgettes cut into 1 – 2 cm pieces

 

100 g mushrooms halved

 

1/2 aubergine, cubed into largish pieces

 

10 cherry tomatoes

 

3 – 4 tablespoons of oil

 

1 teaspoon fresh thyme leaves

 

Salt and pepper

 

 

Rub the oil over the vegetables in a roasting tin and season with salt and pepper, sprinkle over the thyme.

 

 

Bake at 19f C, 375 F, Gas 5 for 25 minutes

 

 

For the sauce:

 

 

500 ml passata

 

1/2 teaspoon oregano

 

2 crushed and chopped garlic cloves

 

1 tablespoons fresh parsley

 

Pop into a saucepan and simmer for 5 minutes.

 

Scrape the cooked vegetables into the sauce, and simmer for 10 minutes

 

 

Cook 350 – 400 g pasta in the normal way.

 

Drain and place in the pan and mix well

 

Place into a roasting tin

 

Combine 300 g creme fraiche with 150 g cheddar and spoon over the pasts / sauce

 

Grate 50 g Parmesan to cover the top and add some pieces of sundries tomato

 

Bake for about 20 minutes at 190 C, 375 F, Gas 5

 

 

Completely wonderful! You can use new potatoes instead of the pasta, or add some meat or fish – it’s up to you!

DISCOVER MORE ON THE PODCAST

These delicious meals will broaden your menu so try something new today!