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 storebought 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
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.
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.
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.