Tomato Mozzarella Veggie Bake

Name: Tomato Mozzarella Veggie Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
Ingredients: 1 large onion; 500 g courgettes, quarter lengthwise and sliced into 1cm pieces; 1 large jar chickpeas; 6 fat cloves garlic chopped; 300 ml red wine; 800 g tin of crushed tomatoes; 1.5 tsp tabasco, or to taste; ¾ tsp salt; Lots of fresh black cracked pepper; 1 tbsp oregano; 2 pkts full-fat buffalo mozzarella, chopped roughly

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 6

Cost: $5.32 /serving

Author : The Fiery Vegetarian

vegetable bake vegetarian bake

Instructions

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Step 1

Chop the onions finely and add them to a large casserole dish. Make sure they are quite finely chopped as they take quite a while to cook in the tomato sauce.

Step 2

Add all the other ingredients and mix well. The sauce will look a little dark from the wine but don’t worry, the sauce needs to be quite wine-heavy (rich!). Taste and check for seasoning and spice, adding more tabasco or salt as needed.

Step 3

Place the casserole dish in an oven which has been preheated to 200 degrees centigrade.

Step 4

Set the timer for 45 minutes and walk away. Have a glass of wine. Chill out.

Step 5

After 45 minutes check to see if the casserole is done. You’ll need to check the courgettes and onions really. If they still retain a bite, set the timer for fifteen minutes more. The top of the casserole should be thick dark sauce but if it’s starting to burn then cover with foil for the remaining cooking time. Make your couscous, allowing between ⅓ cup - ½ a cup for each person.

Step 6

Take out of the oven and serve hot with the couscous on the side.

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