While I do love my meat and could never imagine giving it up, I am also a huge fan of vegetables and love coming up with different dishes.
So today instead of simply roasting a fresh selection I decided to try roasting and then baking with a cheese and tomato sauce. The result is a delicious and healthy dish – an easy way of getting in your five a day.
The dish is good served with any type of meat or fish, I dished up fishcakes and cod goujons. Or it makes a great dinner all on its own, too. Give it at try and let me know what you think.
Do you have a favourite vegetable dish you’d like to share. I’d love to hear about it, so do get in touch.
MY CHEESY ROAST VEGETABLE BAKE
Serves 8 as a side dish
1 small marrow, chopped
2 aubergines, thinly sliced
1 red onion, chopped
1 yellow pepper, deseeded and chopped
1 orange pepper, deseeded and chopped
4 tbsps olive oil
100g baby spinach
50g fresh basil, leaves torn off stems
150g goats cheese
125g buffalo mozzarella
2 handfuls of parmesan
Lay the aubergine slices on a roasting tray and coat well in 2 tbsps of olive oil. Roast at 180C for about 30 minutes, turning regularly, until they are slightly blackened. Remove and set aside.
Add the onion, peppers and marrow to the roasting tray. Pour over the rest of the olive oil and roast for about 20 minutes until softened and slightly blackened. Remove and set aside.
Start layering the vegetables in an oven-proof dish. First, half of the ones you’ve roasted. Then top with a layer of baby spinach, half the basil and half the mozzarella and goats cheese. Season with half a tsp of salt and pour over half the passata.
Repeat the process until all the vegetables are in the dish. Top with the Parmesan. Bake in the oven at 180C for about 20 minutes until well heated through and the cheese has melted.
Serve hot from the oven with your choice of fish or meat.
A roast vegetable bake means a lot of chopping to start off your dish. So it’s really important to have a good set of knives to make the job as hassle-free as possible.
This fabulous set is from KitchenAid and comes in a shiny red block. They truly make any chopping a pleasure. Find out more about the range at kitchenaid.co.uk
You can use a wide range of vegetables in this dish – try out all your favourites. Courgettes, pumpkin, butternut or carrots would also work well. I chose my selection for their different colours.
The same applies to the cheese, you could try cheddar, gruyere or even mascarpone.