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Vegie bakes
Vegie bakes
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Versatile veggie bakes can shine as a main or a tasty side.
Ingredients:
  • 1 brown onion, coarsely chopped
  • 1 garlic clove, crushed
  • 1 x 420g can chickpeas, rinsed, drained
  • 1 x 400g can diced Italian tomatoes
  • 125ml (1/2 cup) vegetable liquid stock
  • 2 x 325g pkts Fresh Steamed Vegetables
  • 2 large zucchini, cut into 2cm pieces
  • 175g (2 1/2 cups) fresh breadcrumbs (made from day-old bread)
  • 120g (1 1/2 cups) coarsely grated cheddar
  • 62.50 ml chopped fresh continental parsley
Instructions:
  • In a large saucepan over medium heat, heat the oil. Sauté the onion for about 3 minutes until softened. Stir in the garlic for 30 seconds. Add chickpeas, tomato, and stock. Bring to a boil and cook for 5 minutes, stirring occasionally.
  • Microwave the vegetable packets on High for 2-3 minutes until tender. Then, microwave the zucchini in water, covered with plastic wrap, on High for 2-3 minutes until just tender. Drain before using.
  • Mix the breadcrumbs and cheese in a medium bowl.
  • Preheat the grill to medium-high heat. Mix the vegetables and parsley into the tomato sauce and toss well. Season with salt and pepper. Divide the vegetable mixture among four 500ml (2-cup) ovenproof dishes. Sprinkle the breadcrumb topping over the vegetables. Grill for 2-3 minutes until golden brown. Serve hot.

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