Healthy Living

Vegetable Bake

Vegetable Bake

What you will need

1 large potato, scrubbed
1 medium kumara
½ butternut pumpkin
½ bag (about 200g) spinach, thinly sliced
2 large courgette
4 large tomatoes
½ cup edam cheese, grated
1 tsp sodium reduced vegetable stock powder
Black pepper to taste

Method

Preheat oven to 180ºC.
Slice vegetables and layer them in a lightly oiled roasting dish, with potato first, then kumara, pumpkin, spinach, courgettes and tomatoes on top. Sprinkle with stock and pepper, then finish with grated cheese.
Bake until the vegetables are tender, about 35 minutes.

Nutritional

Value	Per serve	Per 100 grams
Total Energy	625kJ	244kJ
Total Fat	6g	2.3g
Sat Fat	3.4g	1.4g
Carbohydrate	15g	6g
Fibre	4g	1.5g
Sodium	265mg	103mg

Variation:

You can use whatever vegetables you have in the cupboard in this dish, but put the tomatoes on top for their juiciness. It also works well cooked ahead of time and re-heated.

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