Name: Crispy vegetable bake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 x 450g eggplant, chopped; 2 courgettes, sliced; 1 red capsicum, seeded, cubed; 1 red onion, chopped; 2 garlic cloves, crushed; 400 gram can diced tomatoes; 1/3 cup white wine; 1 1/2 cup fresh breadcrumbs; 1/2 cup grated tasty cheese

Crispy vegetable bake

Getting your 5+ a day has never been so delicious! This crispy vegetable bake recipe is easy, tasty and a great way of getting in lots of veges. Serve with a fresh side salad for an easy midweek meal

Skip to Recipe

Serves 4

Prep

15M

Cook

50M

Total

1H 5M

This recipe first appeared in Woman’s Day.

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Ingredients

1 x 450g eggplant, chopped

2 courgettes, sliced

1 red capsicum, seeded, cubed

1 red onion, chopped

2 garlic cloves, crushed

400 gram can diced tomatoes

1/3 cup white wine

1 1/2 cup fresh breadcrumbs

1/2 cup grated tasty cheese

Method

1.Preheat oven to moderate, 180°C.

2.Combine eggplant, courgette, capsicum, onion and garlic in a shallow 12-cup casserole dish. Stir in tomatoes and wine. Season.

3.Cover with foil and bake for 15 minutes. Uncover and bake for a further 15 minutes.

4.Sprinkle combined crumbs and cheese over vegetables. Bake for a further 15-20 minutes until golden and crisp.

Woman's Weekly Food

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Ingredients

Method

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