Italian-Style Roast Veggie and Tomato Bake

Italian-Style Roast Veggie and Tomato Bake

Ready in 50 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 11, 2017.
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Enjoy this tasty dish on Thursday night

Ingredients

ROAST VEGGIES

  • 1 carrot, cut in half lengthways and sliced 1cm
  • 1 parsnip, peeled, cut in half lengthways and sliced 1cm
  • 200g potatoes, diced 1-2cm
  • 200g orange kumara, peeled and diced 2cm
  • 200g pumpkin, peeled and diced 2cm
  • ½ tablespoon Italian herb mix
  • ¼ head cauliflower, florets roughly chopped 3cm
  • ½ head broccoli, cut into small florets
  • 1 courgette, quartered lengthways and sliced 2cm
  • ½ tablespoon Italian herb mix

TOMATO SAUCE

  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • 70g tomato paste
  • 1 can four mixed beans, drained and rinsed
  • 1 can cherry tomatoes
  • ½ cup vegetable stock
  • 1 tablespoon Italian herb mix
  • 100g veggie roasted red capsicum
  • 1-2 pinches of chilli flakes (optional)

TOPPING

  • 1½ cups grated Edam cheese
  • ½ block finely grated Parmesan cheese

Steps

  1. oven to 230°C. Line two oven trays with baking paper. Set aside a large baking dish.
  2. On first prepared tray toss carrot, parsnip, potatoes, kumara and pumpkin with a drizzle of olive oil and first measure of Italian herb mix. Season with salt and roast for about 20 minutes, until tender. Turn once to ensure even cooking.
  3. On second tray toss cauliflower and broccoli with a drizzle of oil and season with salt. Roast (on a rack below potatoes) for 10 minutes. Then add courgette and second measure of Italian herb mix, toss to combine and roast a further 10 minutes, until all vegetables are tender.
  4. While veggies are roasting, heat a drizzle of oil in a medium pot on medium heat. Cook onion for 3-4 minutes, until soft. Add garlic to pot and cook a further 1 minute. Add tomato paste, mixed beans, canned tomatoes, stock and third measure of Italian herb mix.
  5. Reduce heat to low-medium and simmer for 5 minutes, until thickened slightly. Season with salt and pepper. Drain liquid from roasted red capsicum and thinly slice. Add to pot with tomato sauce, along with chilli flakes (if using) and stir through.
  6. Remove veggies from oven and increase oven to high grill. Transfer veggies to baking dish. Pour tomato sauce over to cover and sprinkle with Edam cheese. Sprinkle Parmesan over the top and grill for about 4 minutes, until cheese is golden. Remove from oven and allow to rest for 10 minutes.
  7. divide roast veggie and tomato bake between bowls or plates.

Nutritional Information

Energy 2281 kj
545 kcal
Protein 33.7g
Carbohydrate 56.0g
Fat 19.0g