One Dish Veg Bake
Description
As the cooler, windy days wind up – and we’re winding down after a long busy day, a hearty, filling dinner is just what we need – preferably without the extended kitchen time!
Our one pot veg bake is a winner for a meatless Monday – or any night of the week for when you want something that packs a flavour but gives you the opportunity to “set and forget” while you wind down from the first day of the working week.
This one is a twist on the Autumn classic of our ever-loved potato bake with chunky slices of eggplant, zucchini, pumpkin and plenty of flavour. Completely family friendly with plenty of vegies snuck in, vegan, and just “yum”, this one’s prepped in 10 and ready in 50 – making it truly “set, forget and relax”!
Ingredients
| 4 medium/large sized potatoes (we used royal blue) |
| 1 large eggplant |
| 1 onion |
| 2 medium sized zucchini |
| 1/4 kent pumpkin |
| 2 cups liquid vegetable stock |
| 2 tbsp. lemon juice |
| 1 tsp. smoked paprika |
| 4 sprigs fresh thyme |
| 4 sprigs fresh rosemary |
| 1 garlic cloves, minced |
| salt and pepper, to season |
| 1 cup vegan soy cheese, grated (optional) |
Directions
- 1
- Grease a deep (8-10cm) medium/large sized ceramic/pyrex/glass baking dish.
- 2
- Preheat fan forced oven to 190 degrees Celsius.
- 3
- Peel the pumpkin and remove seeds.
- 4
- Using a mandolin slice all the vegetables.
- 5
- Place the potato into the dish, slightly overlapping each slice. Season with salt and pepper.
- 6
- Continue layering eggplant, onion, pumpkin, potato, onion, zucchini, pumpkin, eggplant, onion, potato - or to your preference until all vegetables are used and the layers are built up to 1-2 cm from the top of the dish, remembering to season every few layers as you go.
- 7
- In a jug pour the liquid stock, lemon, paprika, rosemary and thyme along with the minced garlic. Whisk mixture well.
- 8
- Slowly pour the stock mixture over the layered vegetables and allow the liquid to run down into the layers.
- 9
- If tolerated, sprinkle with grated soy cheese.
- 10
- Season the top with pepper and bake for 50 minutes.
- 11
- Serve alone or with a simple tossed salad.
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