Recipe

Vegetable Bake

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Vegetable Bake

Roast veggies baked in the oven, topped with toasted panko breadcrumbs.




Ingredients to serve 2

  • 4 x courgettes
  • 100g x button mushrooms – cut into quarters
  • 5g x fresh parsley – pick off leaves, chop finely
  • 3g x fresh oregano – pick off leaves, chop finely
  • 3g x fresh sage – pick off leaves, chop finely
  • 1 cup x panko breadcrumbs
  • ½ x onion – peel & chop finely
  • 1 stick x celery – dice (½ cm)
  • 1½ x carrots – peel & grate coarsely
  • ½ tsp x mixed herbs
  • ½ clove x garlic – peel, grate finely & chop
  • ½ tsp x cayenne pepper (optional)
  • 2 x tomatoes – dice (1cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 8 x courgettes
  • 200g x button mushrooms – cut into quarters
  • 10g x fresh parsley – pick off leaves, chop finely
  • 5g x fresh oregano – pick off leaves, chop finely
  • 5g x fresh sage – pick off leaves, chop finely
  • 2 cups x panko breadcrumbs
  • 1 x onion – peel & chop finely
  • 2 sticks x celery – dice (½ cm)
  • 3 x carrots – peel & grate coarsely
  • 1 tsp x mixed herbs
  • 1 clove x garlic – peel, grate finely & chop
  • 1 tsp x cayenne pepper (optional)
  • 4 x tomatoes – dice (1cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Courgettes: Trim the ends of the courgettes, then cut them in half lengthways. Lay the halves down flat and cut in half lengthways again to create quarters. Then cut the courgette quarters crossways into 2cm pieces.

Step 3

Roast courgettes and mushrooms: Place the courgettes and mushrooms on a tin foil lined baking tray with a drizzle of olive oil and a sprinkle of salt and pepper. Roast in the oven for 15 minutes until golden.

Step 4

Panko mix: In a bowl, mix together the parsley, oregano, sage and panko breadcrumbs.

Step 5

Vegetable bake: Place a large frying pan on medium-high heat and add a drizzle of olive oil. Add the onion and celery and cook with a little salt for 5 minutes. Add the carrots, mixed herbs, garlic and cayenne pepper (optional) and cook for 1 minute before adding the tomatoes. Cook for 7 minutes until the tomatoes soften and the sauce thickens. Once the roast veggies are done, add them to the pan and mix through. Tip the mixture into an oven dish and top with the panko mix. Place it in the oven and let it cook for 15 minutes until the panko breadcrumbs are golden and toasted.

Step 6

Serve the vegetable bake in a bowl.