Name: The cheesy pesto vegie bake that’s crunchy, colourful and packed with flavour
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: 2 medium zucchini, thickly sliced; 2 green capsicums, sliced into strips; 2 red capsicums, sliced into strips; 2 red onions, sliced into thin rings; 450g frozen spinach, thawed, squeezed dry; 3 cloves garlic, crushed; 2 Tbsp cornflour; 150g tub fresh basil pesto; Sea-salt flakes and freshly ground black pepper, to season; 2 medium sweet potatoes, peeled, very thinly sliced; 300g store-bought grated 3 cheese mix (mozzarella, cheddar and parmesan); 250g cherry tomatoes, halved; 2 slices sourdough bread, torn into small chunks; 1/2 cup finely grated parmesan; 2 Tbsp extra virgin olive oil

This mouthwatering pesto vegie bake combines the goodness of zucchini, capsicums, red onions, and spinach, all tossed in a basil pesto-infused embrace. Layered with thinly sliced sweet potatoes, a luscious 3-cheese mix, halved cherry tomatoes, torn sourdough bread, and a sprinkle of finely grated parmesan.

Ingredients

2 medium zucchini, thickly sliced

2 green capsicums, sliced into strips

2 red capsicums, sliced into strips

2 red onions, sliced into thin rings

450g frozen spinach, thawed, squeezed dry

3 cloves garlic, crushed

2 Tbsp cornflour

150g tub fresh basil pesto

Sea-salt flakes and freshly ground black pepper, to season

2 medium sweet potatoes, peeled, very thinly sliced

300g store-bought grated 3 cheese mix (mozzarella, cheddar and parmesan)

250g cherry tomatoes, halved

2 slices sourdough bread, torn into small chunks

1/2 cup finely grated parmesan

2 Tbsp extra virgin olive oil

Method

Step 1

Preheat oven to 160°C fan-forced (180°C conventional). Combine zucchini, capsicum, onion, spinach, garlic and cornflour in a bowl and toss to coat. Reserve 2 tablespoons of the pesto, stir in remaining. Season.

Step 2

Season sweet potato with salt. Put half in the base of a 10-cup capacity baking dish. Sprinkle with half of the cheese mix. Add vegetable-pesto mixture. Top with remaining cheese mix, sweet potato, tomato, bread and parmesan. Drizzle with half of the oil.

Step 3

Cover tightly with 2 layers of foil. Bake for 60 minutes. Remove foil and bake for 20 minutes or until cheese is golden. Meanwhile, combine remaining oil and pesto in a small bowl. Serve vegetable bake drizzled with pesto oil.

Rebecca Lyall

Rebecca Lyall has more than 30 years of experience in publishing. She began her career as a freelancer, writing recipes and shooting for magazines and book publishers. Rebecca spent nine years in full-time role at Are Media as senior photo chef contributing to The Australian Women’s Weekly cookbooks, Better Homes and Gardens, Gourmet Traveller, Woman’s Day, and New Idea. Now happily freelancing, she enjoys collaborating with her favourite books and magazines, allowing her to blend professional creativity with family life.

Clare Maguire

Clare Maguire is a private chef and recipe developer inspired by global culinary adventures. Her journey includes crafting pasta at one of London’s top pasta restaurants, Padella, mastering tarte tatin in France, and creating red curry paste in Thailand.