Vegetable Bake

Serves: 2

You will need

1 large red onion, peeled and cut into thin wedges
1 courgette
1 red and 1 yellow pepper
2 tomatoes, deseeded
2 garlic cloves, crushed
2 tbs olive oil
Salt and freshly ground black pepper

For the topping:

1 tub of 175g Applewood Spreadable
3 tbsp. breadcrumbs
1 tbsp. fresh mixed herbs, chopped



Directions

1 Pre-heat the oven to 200°C, 180°C fan, gas mark 6.

2 Cut the courgette, peppers and tomatoes into evenly sized chunks. Put the prepared vegetables into a large bowl with the onion wedges, garlic and olive oil, season generously and mix well.

3 Tip the vegetables into an ovenproof dish, cover tightly with foil and bake in the pre-heated oven for 10-15 minutes, or until the vegetables begin to soften.

4 Remove the foil and return the vegetables back to the oven for another 5 minutes, while you prepare the topping.

5 Heat the Applewood spreadable in a small pan over a low heat, stirring occasionally as the cheese melts. Once melted, pour over the roasted vegetables, sprinkle with the breadcrumbs and herbs and return to the oven for 5 minutes before serving.



Related recipes

Summer Haze

Summer Haze


Onion Tart

Onion Tart


Izy Hossack’s Sweet Potato ‘Falafel’ Baked Eggs

Izy Hossack’s Sweet Potato ‘Falafel’ Baked Eggs



Subscribe to our newsletter