Vegetable Bake
This is one of those concoptions that is born from what is left in the fridge and just moulded together to make an excellent supper or brunch as was the case with my mate John who wolfed it down when popping over today. Any odd veg will do, although some roots and of course the humble onion are essential. The goats cheese was just hanging around after making a Caramelised onion, sundried tomatoes and goats cheese and worked great adding to the myriad of flavours.
Servings: people
Ingredients
- 300 grams Butternut squash peeled & chopped (£0.43)
- 1 whole Red onion peeled & diced (£0.10)
- 1 whole courgette chopped (£0.40)
- 1 whole Aubergine sliced (£0.60)
- 5 cloves garlic minced (£0.15)
- 5 grams Coriander seeds (£0.17)
- 5 grams Mustard seeds (£0.07)
- 5 grams Cumin (£0.11)
- 100 grams Goats cheese (£1.20)
- 300 ml Tomato passata (£0.30)
- 100 grams Cheddar Cheese (£0.63)
- 30 grams Parmesan cheese (£0.60)
- 5 ml olive oil (£0.03)
- 15 grams Rosemary (£0.35)
- 3 grams Salt teaspoon (£0.00)
- 5 grams Black pepper teaspoon (£0.16)
- 15 grams Breadcrumbs (£0.04)
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| Serving Cost: |
Prep Time: 20
Cook Time: 45 minutes
- Prepare the vegetables and place in a roasting tray, coat in the oil. Season with salt & pepper and sprinkle on garlic & rosemary. Roast at 200 degrees for 25 minutes.
- Remove from heat and transfer to a baking dish. Add the tomato passata and mix through. Dot the goats cheese around the dish, then sprinkle on cheddar cheese, breadcrumbs, topping with the parmesan and more black pepper.
- Stick back in the oven for another 20 minutes then remove. Allow to cool for 10 minutes then serve.
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