4 medium zucchini, sliced
2 green capsicums, sliced into strips
2 red capsicums, sliced into strips
2 Tbsp cornflour
4 cloves garlic, crushed
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 bunch sage, leaves picked, thinly sliced
3 sprigs rosemary, leaves picked, finely chopped
Sea-salt flakes and freshly ground black pepper, to season
Melted butter, to grease
4 potatoes, thinly sliced
3 red onions, sliced into rings
450g Perfect Italiano Perfect Bakes cheese
3 punnets cherry tomatoes, halved
2 cups chopped frozen spinach, thawed, squeezed dry
1 bunch flat-leaf parsley, leaves picked
Extra flat-leaf parsley, to garnish
Preheat oven to 180°C. Combine zucchini, capsicum and cornflour in a large bowl and toss to coat. Stir in garlic, mustard, Worcestershire sauce, sage and rosemary. Season and set aside.
Grease a 10-cup capacity baking dish with melted butter. Season potato with salt, then put 1/2 in bottom of dish. Top with 1/2 of the onion, then 1/5 of the cheese. Put 1/2 of the zucchini mixture on top, then 1/2 of the tomato, then another 1/5 of the cheese. Arrange spinach and parsley leaves over top, then add another 1/5 of the cheese. Repeat with remaining ingredients.
Cover with baking paper and foil, then bake for 45 minutes. Remove paper and foil and bake for a further 20 minutes or until cheese is golden. Cool for 10 minutes. Garnish with extra parsley, then serve.
Looking for more green vegetable dishes? Check out the green vegetable fritter recipe below!