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Cauliflower & aubergine traybake
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1 essential Waitrose Cauliflower, cut into small florets
2 small red onions, thinly sliced
300g frozen Cooks’ Ingredients Chargrilled Aubergine (selected stores)
2 tsp olive oil
½ x 25g pack basil
2 vine tomatoes, chopped
350g tub essential Waitrose Tomato And Chilli Sauce
2 x 125g packs essential Waitrose Italian Lighter Mozzarella, drained and sliced
40g Waitrose Red Tomato Pesto
40g pitted black olives
1. Heat the oven to 200°C, gas mark 6. Blanch the cauliflower in boiling water for 3 minutes. Drain well and tip into a small roasting tin with the onions and aubergine slices. Drizzle with the oil and bake for 30 minutes, turning the vegetables once or twice.
2. Reserve a few basil leaves and tear the remainder onto the vegetables. Scatter with the tomatoes and spoon the sauce over. Arrange the mozzarella slices on top, season and return to the oven for about 15 minutes until the cheese is melting. Dot with the pesto and serve scattered with the reserved basil leaves and the olives.
Cook’s tip Make this more substantial: serve with some Mediterranean bread such as Waitrose Mixed Olive Ciabatta, warmed briefly in the oven first.
Typical values per serving:
2 of your 5 a day; a source of vitamin C.
This recipe was first published in April 2018.
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