veggie bake

Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share

Aubergine, halloumi &amp; harissa skillet bake

olive oil,

aubergine,

garlic cloves, crushed

can chopped tomatoes

harissa paste

½ tsp caster sugar

block halloumi, sliced into 8-9 pieces

mint

rice

Heat 1 tbsp oil in a roughly 22cm ovenproof skillet or frying pan, then add the aubergine slices in a single layer (you’ll need to do this in batches). Cook for 2-3 mins on each side until just golden and softened, adding another 1 tbsp oil between each batch. Transfer to a plate.

If the pan is dry, add another 1 tbsp oil. Fry the garlic until sizzling but not coloured. Stir in the tomatoes, harissa, sugar and a pinch of salt. Bubble for a minute, squashing the tomatoes. Remove from the heat and leave to cool slightly.

Meanwhile, halve each piece of halloumi (don’t worry if they fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the mint. Cover the pan with foil and bake for 20 mins at 180C/160C fan/gas 4, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown. Serve with warm flatbreads, rice or couscous.

This delicious vegan pesto veggie bake is easy to make, quick to assemble, and it&#039;s so IMPRESSIVE! This beautiful healthy side dish is perfect to make for the holidays or to go with your weeknight dinner.  

Zucchini Tomato Pesto Veggie Bake

basil leaves

pumpkin seeds ((or pine nuts))

garlic (peeled)

tbsp lemon juice ((about 1 large lemon))

olive oil ((or water))

tsp himalayan pink sea salt ((more to taste))

tsp black pepper ((more

olive oil

zucchini (thinly sliced)

medium roma tomatoes (thinly sliced)

red onions (thinly sliced)

First, you’re going to make the pesto sauce. Add the fresh basil leaves, pumpkin seeds, garlic, lemon juice, olive oil, water, salt, and pepper to a blender or food processor. Blend the sauce until smooth and set it aside for later.

Preheat the oven to 350 degrees. Use a hand mandolin to thinly slice the zucchini, tomatoes, and red onions 1/8&quot;-1/4&quot; thick. Be very careful with the mandolin, it&#x27;s very sharp!

Brush a light coating of oil on the bottom of a cast iron skillet. Then arrange the sliced vegetables in the pan in this order: zucchini, tomato, zucchini, red onion. Repeat this order until you run out of vegetables. Start with the larger outer circle first, then do a smaller circle inside of the outer circle. Lastly, fill in the center hole.

Drizzle the vegan pesto sauce over the vegetables and then use a silicone brush to brush the sauce over all the vegetables in the pan.

Lay a piece of unbleached parchment paper on top of the vegetables and bake it for 30-35 minutes or until all the vegetables are tender. 

A creamy vegetable bake packed with colourful veggies, smothered in a creamy sauce and topped with crispy, cheesy breadcrumbs.

Creamy Vegetable Bake

tbsp oil

peppers

g (~ 1 cup) frozen sweetcorn

g (~ 1 cup) frozen peas

broccoli ((or ~ 2 cups prepared broccoli))

~ 6 medium mushrooms, (sliced

35 g (~ 2 1/2 tbsp) butter

tbsp plain flour

250 ml (~ 1 cup) milk

250 ml (~ 1 cup) vegetable stock

Black pepper

75 g cheddar cheese, (grated (~ 3/4 cup when grated))

Spray oil

Heat the oil in a large frying pan, and add all the vegetables. Cook over a medium heat for 5-10 minutes, until almost entirely cooked. You can use different vegetables if you like, just bear in mind that vegetables that are particularly hard (e.g. carrots or potatoes) will need parboiling before adding to the frying pan.

In a small saucepan, melt the butter over a medium-low heat. Add the flour, and mix well to form a paste. Cook for a minute or so, stirring constantly, then add the milk a little at a time, stirring until smooth each time before adding more. Then add the vegetable stock (again, it may help to add it a little at a time). You can see more detailed instructions for how to cook a simple white sauce here.

Add the white sauce to the cooked vegetables, and mix well. Season with black pepper, and some salt if needed (you may find the salty stock is enough). Transfer to a suitably sized baking dish (mine measured 9 x 7 inches).

Sprinkle some grated cheese and fine breadcrumbs over the creamy vegetables, and spray lightly with oil to help the topping crisp up. Bake at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until the vegetables are piping hot, and the topping is crisped up to your liking.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1585903972/mnfnvlovtrjwpitckq9j.mp4

Creamy vegetable bake

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Zucchini Tomato Pesto Veggie Bake

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Top 3 veggie bake recipes from across the web

The most viewed veggie bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Aubergine, halloumi &amp; harissa s...

Zucchini Tomato Pesto Veggie Bake

Creamy Vegetable Bake

The most viewed veggie bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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