Roasted vegetable bake

  • Low Fat


2 aubergines, cubed
2 red peppers, thickly sliced
350g pack Waitrose Sliced Butternut Squash
Olive oil spray
1 tsp cumin or fennel seeds
680g Waitrose Passata with Chopped Basil
260g essential Waitrose Spinach, roughly chopped
125g essential Waitrose Italian Light Mozzarella, drained and diced
2 tbsp grated Parmigiano Reggiano
Crusty bread, to serve


1. Preheat the oven to 220°C, gas mark 7. Place the aubergines, peppers and butternut squash in a large roasting tray so they sit in a single layer. Spray with olive oil, sprinkle with seeds and roast for 20-25 minutes, stirring once or twice until the vegetables are just tender and the aubergines are lightly browned. 

2. Meanwhile, place the passata and spinach together in a pan and heat gently, stirring until the spinach has wilted. 

3. Layer the vegetables and passata mixture into a large ovenproof serving dish, scattering with cubes of mozzarella as you go. Sprinkle the top with Parmigiano and bake for 15 minutes until bubbling and lightly browned. Serve warm with crusty bread for mopping up all the sauce.

Cook's tip

Try making your own garlic bread to serve with this - rub a cut clove of garlic over sliced rounds of bread, drizzle with olive oil and bake in the oven until nicely toasted. 

  • Preparation time: 15 minutes
  • Cooking time: 35-40
  • Total time: 50-55 minutes 50 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1,218kj/289kcals
Fat 7.1g
Saturated Fat 2.8g
Carbohydrate 41.2g
Sugars 14.1g
Salt 1.4g

6.9g fibre 15g protein

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4 stars

Average user rating Based on 33 ratings

This recipe was first published in Wed May 07 11:46:00 BST 2014.