Vegetable Bake Recipe

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.

1. Preheat the oven to 200c/390f. Heat some oil in a roasting dish.
2. Chop the courgette, mushrooms, pepper, aubergine and broccoli into similar sized pieces (approx. 1 inch).
3. Place the chopped vegetables into the roasting dish once the oil is hot. Bake for 30 minutes, stirring half way through cooking.
4. Meanwhile, roughly chop the onion and finely chop the garlic.
5. On the stove, heat some oil in a saucepan and fry the onion and garlic for 5 minutes.
6. Add the chopped tomatoes, oregano, tomato puree and season generously with some salt.
7. Stir the tomato sauce and leave to simmer for 10 minutes.
8. Also cook the fusilli pasta in this time.
9. 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.
10. Pour over the tomato sauce and stir everything together.
11. Sprinkle over the cheese then breadcrumbs and bake for 40 minutes in the oven.
12. When golden and crisp on top, serve straight away and enjoy.

Ingredients for this recipe were delivered from Nottingham-based Kerry’s Fresh.