Roast Veggie and Tomato Bake

Roast Veggie and Tomato Bake

Ready in 60 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 18, 2015.
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Roast veggie and tomato bake with kumara, potatoes, carrot, cauliflower and courgettes, topped with colby cheese.

Ingredients

ROAST VEGGIES

  • 1 carrot, peeled and sliced into 1cm rounds
  • 400 g potatoes, scrubbed and diced 2cm
  • 600 g orange kumara, peeled and diced 2cm
  • 1/2 head cauliflower, florets roughly chopped 3cm
  • 1 courgette, quartered length ways and sliced 2cm
  • 1 tablespoon Italian herb mix

TOMATO SAUCE

  • 1 brown onion, diced
  • 1 capsicum, core and seeds removed, diced 1cm
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 1 can mixed beans, drained and rinsed
  • 2 cans chopped tomatoes
  • 1 tablespoon Italian herb mix

TOPPING

  • 1 1/2 cups grated colby cheese

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss carrot, potatoes and kumara with a drizzle of olive oil on prepared tray, season with salt and pepper and roast for 15–20 minutes. Add cauliflower, toss to combine and roast for a further 10 minutes. Add courgette and first measure of Italian herb mix, toss to combine and roast a further 5 minutes, until vegetables are golden and tender.
  3. While veggies are roasting, prepare tomato sauce. Heat a drizzle of oil in a medium pot on medium heat. Cook onion and capsicum for 3–4 minutes until soft, add garlic and cook a further 1 minute. Add tomato paste, mixed beans, tomatoes and remaining Italian herb mix, reduce heat to low and simmer gently for about 10 minutes until thickened. Stir occasionally.
  4. Remove veggies from oven and increase oven temperature to high grill. Transfer veggies to a large baking or lasagne-style dish (about 22x30cm). Pour tomato sauce mixture over to cover. Evenly sprinkle cheese over top and grill for about 4 minutes until cheese is golden. Remove from oven, leave to rest for 10 minutes before serving.
  5. Divide roast veggie and tomato bake between plates.

Nutritional Information

Energy 1943 kj
464 kcal
Protein 20.4g
Carbohydrate 61.7g
Fat 13.7g