Name: Vegie bake
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: 1 medium red onion, chopped; 2 cloves garlic, crushed; 1 large red capsicum, chopped; 3 large ripe tomatoes, chopped; 2 medium zucchini, chopped; 1 medium eggplant, chopped; 2 tablespoon vegetable or olive oil; 2 tablespoon balsamic vinegar; 400 gram can cannellini beans, rinsed; 4 eggs; 1/4 cup shredded basil; 1/2 cup shaved parmesan

Vegie bake

Serves 4

Prep

15M

Cook

1H 10M

Total

1H 25M

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Ingredients

1 medium red onion, chopped

2 cloves garlic, crushed

1 large red capsicum, chopped

3 large ripe tomatoes, chopped

2 medium zucchini, chopped

1 medium eggplant, chopped

2 tablespoon vegetable or olive oil

2 tablespoon balsamic vinegar

400 gram can cannellini beans, rinsed

4 eggs

1/4 cup shredded basil

1/2 cup shaved parmesan

Method

1.Preheat oven to 190°C/170°C fan forced. Lightly grease a 1.5-litre (6-cup) rectangular ovenproof dish. Combine onion, garlic, capsicum, tomato, zucchini and eggplant in prepared dish. Drizzle with oil. Bake for 1 hour or until vegies are tender; stir once.

2.Stir in vinegar and beans. Season with salt and pepper. Make 4 indents in surface of vegie mixture.

3.Break an egg into each indent. Bake for 8-10 minutes or until eggs are cooked. Sprinkle with basil and parmesan. Serve at once.

This takes a white to cook, but it is mostly unattended – leaving you free to do other things! Use any combination of vegies; cooking time might vary.
Note

Woman's Weekly Food

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Ingredients

Method

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