Green vegetable bake

Andre Martin

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Featuring layers of fresh autumnal produce, like capsicum, zucchini, sage, parsley, rosemary, potato and spinach - this amazing green vegetable bake will thrill the table and make the whole house smell amazing. It’s also an easy, meat-free meal to add to your easy weeknight dinner rotation.

If you’re really pressed for time, you can prepare this dish the night before by completing steps 1-2, covering the dish with foil and placing it in the fridge ready to simply slip in the oven the following day.

Ingredients

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

Method

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.