Mediterranean Vegetable Bake
Ready In: 50 mins
Serves: 6
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 red capsicum, chopped
- 2 zucchini, sliced
- 1 cup sliced mushrooms
- 500 g pasta sauce
- 300 g butter beans, rinsed and drained
- 2 tablespoons fresh basil
- 1⁄4 teaspoon salt (optional)
- 1 large eggplant
- 2 teaspoons olive oil, extra
Crumble
- 2 Weetabix, crushed
- 1⁄4 cup reduced-fat cheese, grated or 2 teaspoons nutritional yeast
Directions
- Heat oil in a saucepan and sauté onion, capsicum & zucchini until soft. Add mushrooms and sauté for 1 minute. Stir through pasta sauce, butter beans, basil & 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.
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