Name: Summer vegetable bake with cheesy spinach topping
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 4 medium-sized onions, thinly sliced; 1/4 cup olive oil; 2 garlic cloves; 6 - 8 courgettes, sliced into 2-3cm rounds; 2 -3 red or yellow peppers, de-seeded and sliced; 2 kilogram tomatoes, roughly chopped; 2 tablespoon each chopped fresh parsley and basil; salt and pepper; Topping; 20 leaves silverbeet, stalks removed; 50 gram butter; 2 cup fresh breadcrumbs or torn up bread; 2 tablespoon flour; small handful parsley; 150 gram feta cheese; 1/2 cup grated Parmesan

Summer vegetable bake with cheesy spinach topping

Set out a big dish of Nici Wickes' vegetable bake, along with some crusty bread and a green salad, and you’ve got a wonderful seasonal, vegetarian meal that’s as healthy as it is delicious!

Serves 8

Cook

1H 15M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

4 medium-sized onions, thinly sliced

1/4 cup olive oil

2 garlic cloves

6 – 8 courgettes, sliced into 2-3cm rounds

2 -3 red or yellow peppers, de-seeded and sliced

2 kilogram tomatoes, roughly chopped

2 tablespoon each chopped fresh parsley and basil

salt and pepper

Topping

20 leaves silverbeet, stalks removed

50 gram butter

2 cup fresh breadcrumbs or torn up bread

2 tablespoon flour

small handful parsley

150 gram feta cheese

1/2 cup grated Parmesan

Method

1.Preheat oven to 180°C.

2.In a large pan, gently cook the onions in enough olive oil to stop them sticking for 20 minutes or until dark brown, adding the chopped garlic halfway through. Transfer to a large oven-proof dish.

3.Using the same pan (do not rinse or wash it), add a little more olive oil and cook the courgettes and peppers for 5-8 minutes. Add to the onions.

4.Roughly chop the tomatoes and add these along with the herbs. Season to taste.

5.Pour some boiling water over the silverbeet to cover. Leave to stand for 10 minutes, then drain well.

6.Process the drained silverbeet and remaining ingredients, except the Parmesan, until roughly combined.

7.Spread the topping evenly over the vegetables and sprinkle over the Parmesan. Bake for 30-45 minutes until the topping is golden and crunchy.

Eat hot, warm or even cold. – Feel free to use other cheeses, but feta and Parmesan add a nice salty kick to this dish.

Note

Nici Wickes

Ingredients

Method

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