Roasted vegetable bake

Name: Roasted vegetable bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 aubergines, cubed; 2 red peppers, thickly sliced; 350 g Waitrose Sliced Butternut Squash; olive oil spray; 1 tsp cumin or fennel seeds; 680 g Waitrose Passata with Chopped Basil; 260 g essential Waitrose Spinach, roughly chopped; 125 g essential Waitrose Italian Light Mozzarella, drained and diced; 2 tbsp Parmigiano Reggiano, grated; Crusty bread, to serve

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

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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, grated
Crusty bread, to serve

Method

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