Mediterranean vegetable bake
Mediterranean vegetable bake is a delicious way of including more legumes into your diet.
- Skill Medium
- Prep time 20 mins
- Cook time 35 mins
- Servings 6
Ingredients:
- 2 tsp olive oil
- 1 medium onion, chopped
- 1 red capsicum, chopped
- 2 zucchini (courgettes), sliced
- 1 cup mushrooms, sliced
- 500g jar tomato pasta sauce
- 300g can butter beans, rinsed and drained
- 2 tbs fresh basil, chopped
- ¼ tsp salt (optional)
- 1 large eggplant
- 2 tsp olive oil, extra
Crumble
- 2 Weet-Bix, crushed
- ¼ cup fat-reduced cheese, grated
- 2 tsp olive oil
Method:
- Heat oil in a saucepan and saute onion, capsicum and zucchini (courgette) until soft. Add mushrooms and saute for 1 minute. Stir through pasta sauce, butter beans, basil and salt. Heat through.
- Pour mixture into a large casserole dish. Cut eggplant into 1cm slices. Brush eggplant with extra oil and grill until golden on both sides. Arrange eggplant over bean mixture. Sprinkle with combined crumble.
- Bake in a moderate oven, 180°C for 30 minutes or until crumble is crisp.
Tips:
- A Mediterranean flavoured pasta sauce is available in the refrigerated section of the supermarket, but any pasta sauce can be used in this recipe.
Nutritional information:
-
Per Serve
-
Energy (kJ)807
-
Energy (Cal)193
-
Protein (g)7
-
Fat (g)9
-
Saturated Fat (g)2
-
Carbohydrate (g)17
-
Sugars (g)11
-
Dietary Fibre (g)7.6
-
Sodium (mg)442
-
Potassium (mg)654
-
Iron (mg)2.4
-
Calcium (mg)102