Roasted vegetable bake
Waitrose and Partners

Roasted vegetable bake

A wonderful dish packed with colour and flavour. Perfect for mid-week dinners alongside warm homemade garlic bread.

  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

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Ingredients

  • 2 aubergines, cubed
  • 2 red peppers, thickly sliced
  • 350g 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 Parmigiano Reggiano
  • Crusty bread, to serve

Method

  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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,218kJ/ 289kcals

Fat

7.1g

Saturated Fat

2.8g

Carbohydrates

41.2g

Sugars

14.1g

Fibre

6.9g

Protein

15g

Salt

1.4g

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The Groovy Food Co. Extra Virgin Olive Oil Cooking Spray190ml

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Item price

£1.65

Price per unit

86.8p/100ml

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