Cheesy vegetable bake with courgette and eggplant

There's nothing quite like a gooey, cheesy vegetable bake. This one is packed with all sorts of goodies, from courgette to eggplant to kūmara - so it's equally nutritious as it is indulgent!
Courgette & vegetable bake

For more recipes like this, check out our collection of 8 fuss-free courgette slices.



1.Preheat the oven to 185°C and line 2 trays with baking paper. Cut the courgettes and eggplant into slices 5mm thick. Cut kūmara into 5mm-thick rounds.
2.Combine oil, garlic and oregano and season with sea salt and pepper. Arrange eggplant and kūmara on one tray, courgette and capsicum on the other; brush generously with the oil. Roast veges for 15-20 minutes or until just coloured and semi-cooked.
3.Whisk together ricotta, sour cream and egg. Stir in parmesan and season to taste with sea salt and chilli flakes.
4.Lightly oil a small ovenproof dish (about 22cm x 14cm). Arrange veges in mixed layers, spreading ricotta mixture randomly between layers. Finish with a full layer of courgette and sprinkle with extra parmesan.
5.Cook for 25-30 minutes or until bubbling and golden. Serve from the dish. Or let it cool and set then invert it onto a lined tray, invert again onto another lined tray and slice.

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