Tomato vegetable bake

Okay, bit of a boast coming on here! I’ve got so many vegetables ready for harvesting in the garden at the moment and wanted to do something to incorporate as many of them as I could so I came up with this simple but tasty vegetable bake!

For this, I used sweet potato, courgette, mushrooms, rainbow chard and kale but you could pretty much use whatever you fancy or whatever you have! This recipe serves 2.

45 minutes

1 sweet potato
1 small courgette
10 mushrooms
Handful of kale
5 pieces of rainbow chard
Tin of tomatoes
1/2 an onion
1 clove of garlic
1 tsp. mixed herbs
1/2 stock pot (beef or vegetable)
1 tbsp. balsamic vinegar
1 tbsp. olive oil

First of all, prepare your sauce by gently frying the onions and garlic in the oil in a small pot. Once the onions have softened, add the tinned tomatoes, mixed herbs, stock pot, balsamic vinegar and 1/2 cup water. Bring to the boil and stir then leave to simmer while you prepare your vegetables.

Preheat the oven to 180 degrees C.

Thinly slice the sweet potato, courgette and mushrooms and chop up the kale and chard. Pop the sweet potato in the microwave (in a lidded container with the lid slightly open) for 2 minutes until the sweet potato starts to go soft. Fry the rest of the vegetables for a few minutes so they begin to cook and soften.

I like my sauce smooth so I normally blitz it with a hand blender but you can also keep it chunky!

Ladel a small layer of sauce onto the bottom of an oven-proof dish then layer the sweet potatoes on top then the courgettes on top of those. Another layer of sauce then the mushrooms, more sauce then the kale and chard, more sauce then top with grated cheese or vegan cheese.

Pop in the oven for 20 minutes until everything is cooked and the cheese has melted.

Serve with salad or garlic bread and enjoy!

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