Name: Our best ever green vegetable bake
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 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 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 put in the oven the following day.

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.

After more hearty vegetarian dinner ideas?

Looking for more one-pan tray bake recipes?

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.