Name: This green vegetable bake is our most viewed recipe of all time
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Yield: 4
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

Featuring layers of fresh produce, like capsicum, zucchini, sage, parsley, rosemary, potato and spinach – this amazing one-pan green vegetable bake will thrill the table and make the whole house smell amazing.

Whether you’re looking for an easy, meat-free meal to add to your weeknight dinner rotation, or you’re just after some hearty vegetarian recipes that are as easy as they are delicious, our most-viewed recipe will not disappoint. After all, it’s popular for a reason…

And, if you’re really pressed for time (especially on a weeknight), 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 pop in the oven the following day. Easy.

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

Step 1

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.

Step 2

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.

Step 3

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.

Green vegetable bake — *(Credit: Andre Martin)*

Can you freeze vegetable bake?

Yes, you can freeze vegetable bake. For this recipe, we recommend baking it before freezing, as the sliced potato is raw. After that, store in an airtight container in your freezer for up to a month. When you’re ready to eat it, the safest way to defrost food is in the fridge overnight.

Is vegetable bake healthy?

A vegetable bake will help you hit your five-plus-a-day easily, thanks to the variety of vegetables that are in one single bite. If you prepare it with less oil, it’s even healthier. Plus, as you’re baking it (rather than boiling the vegetables), a lot of the nutrients are better retained. A vegetable bake is high in fibre and vitamins, and naturally low in calories. So in short, yes, a vegetable bake is definitely a healthy dinner choice.

What is the best way to cook green vegetables?

We get it. Getting your vegies into every meal can feel like a chore at times. However, the best way to cook green vegetables really depends on your preference. While boiling washed greens is easy and quick, many nutrients are lost during this process. The easiest and most healthy way is to steam your veggies, as it preserves their vitamins, minerals, and vibrant green colour.

Nonetheless, having vegetables in your meal in general is already a good step. How you like to cook it is up to you! Our recommendation is to get creative—such as trying this green vegetable bake—and to find new ways to add veggies to your balanced meals.