Name: Satisfying veggie bake
Yield: 1
Ingredients: 3 onions; 3 cloves of garlic; olive oil; 3 level teaspoons ground coriander; 3 teaspoons olive tapenade; 3 mixed-colour peppers; 3 sweet potatoes; 3 large portobello mushrooms; 3 courgettes; 3 x 400 g tins of quality plum tomatoes; 3 large free-range eggs; 500 g Greek-style yoghurt; 100 g feta cheese; 1 bunch of oregano (20g); 1 packet of filo pastry (270g); 1 mug of basmati rice (300g); 1 x 400 g tin of butter beans

Satisfying veggie bake

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Delicious dish with five servings of veggies per portion for a satisfying and nutritious meal.

Ingredients:

3 onions
3 cloves of garlic
olive oil
3 level teaspoons ground coriander
3 teaspoons olive tapenade
3 mixed-colour peppers
3 sweet potatoes
3 large portobello mushrooms
3 courgettes
3 x 400 g tins of quality plum tomatoes
3 large free-range eggs
500 g Greek-style yoghurt
100 g feta cheese
1 bunch of oregano (20g)
1 packet of filo pastry (270g)
1 mug of basmati rice (300g)
1 x 400 g tin of butter beans

Instructions:

1. Prepping on the day? Peel and finely slice the onions and garlic. Cook with olive oil, ground coriander, and tapenade in a casserole pan. Char peppers, sweet potatoes, mushrooms, and courgettes in a dry non-stick pan, then add to the casserole with tomatoes and water. Simmer until sweet potatoes are soft. Season, cool, and cover. 2. On the day, prep by coating the baking dish with oil using oregano. Layer filo sheets, sprinkle rice, beans, and veggie stew. Fold filo overhang, brush with oil, and cover until needed. 3. To serve, bake at 180°C/350°F/gas 4 for 1 hour. Crack the pastry, add creamy topping, sprinkle with oregano, and bake for another 40 minutes until golden. Serve with a simple salad.

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