Vegetable bake

A tasty and warming way to serve your veges

SERVES 6
TIME TO MAKE 30 - 45 mins
MEAL TYPE Lunch
SERVES 6
TIME TO MAKE 30 - 45 mins
MEAL TYPE Lunch

Method

  1. Preheat oven to 180ºC
  2. 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  
  3. Bake until the vegetables are tender, about 35 minutes
  • 1 
    potato, scrubbed
  • 1 
    kumara
  • ½ 
    butternut pumpkin
  • 200 g
    spinach, thinly sliced
  • 2 
    courgette
  • 4 
    tomatoes
  • ½ 
    Edam cheese, grated
  • 1 tsp
    vegetable stock powder, reduced-salt
  •  
    black pepper, to taste
Per serve
  • Energy
    625kJ
  • Total Fat
    6g
  • Saturated Fat
    3.4g
  • Total Carbohydrate
    15g
  • Dietary Fibre
    4g
  • Sodium
    265mg

Method

  1. Preheat oven to 180ºC
  2. 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  
  3. Bake until the vegetables are tender, about 35 minutes