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This recipe first appeared in Woman’s Day.
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Ingredients
Pesto
Method
1.Preheat oven to hot, 200°C. Line a large oven tray with baking paper.
2.In a large casserole dish, heat oil on high. Sauté onion for 2-3 minutes until tender. Add all remaining vegetables.
3.Stir stock, tomatoes and vinegar through. Bake, covered, for 1 hour until veges are tender and sauce is slightly thickened. Season.
4.For the pesto: In a small food processor, pulse all the ingredients until combined, then season to taste.
5.Top casserole with pesto and serve with toast.
Note
- To make cheesy toast, spray 4 slices sourdough bread with oil. Place on oven tray, then scatter with grated parmesan. Bake for 8-10 minutes at 200°C.