Layered Veggie Bake
So it's the silly season and often it feels like you're so busy doing all the festive stuff like shopping, catching up with friends, attending functions and decorating that you let the normal things slide. Like, cooking and eating a nutritious and yummy nightly meal. I'm going to keep this post short as I'm sure most of you don't have time to read my chit chat this month.
In a nutshell this is a layered veggie bake that can be thrown together pretty quickly using almost any veggies you have floating around. It's full of flavour and goes nicely next to some grilled meat (think sending your other half out to the bbq!) or even on it's own. If you have a second oven it's also great next to a nicely roasted leg of lamb or chicken. If you use cornflour or rice flour and gluten free bread for the crumbs, it's also gluten free. If it’s celebration time, and you’re feeding a crowd it’s a fairly easy way to put a side dish together.
While this recipe is specifically designed to feature the amazing BakeOMatic function (this one touch auto sensor cooking that really works!) in my brand of choice you can also use your Combination Steam function in other brands so don’t despair. The Queen always looks after you all. That’s my job!
Anyway, without further ado here it is.
serves 6 as a side
Ingredients:
1 large sweet potato (peeled and sliced into 1/2 cm rounds)
1 red onion (halved and sliced thinly)
1 medium zucchini (sliced into rounds) 1 red capsicum (cut into 1cm thick strips)
1/2 cauliflower (sliced thinly)
12 cherry tomatoes (halved)
2 tbs cornflour or rice flour
2 tbs Worcestershire sauce
2 tbs dijon mustard
1/2 bunch fresh flat leaf parsley leaves (roughly chopped)
zest of 1 lemon (optional)
1 cup grated parmesan cheese
1 ½ cups fresh breadcrumbs* GF if needed
2 tbs olive oil S&P
Method:
Combine the onion, zucchini, capsicum and tomatoes in a large mixing bowl with the flour, worcestershire, mustard and half the parmesan. Season well with S&P and set aside.
Meanwhile combine the breadcrumbs with the remaining parmesan, zest (if using), olive oil and the parsley. Season well with S&P.
Spoon a "layer" of the vegetable mixture over the bottom of a large oven proof dish (it doesn't need to be completely covered - just loosely covered)
Follow with a layer of sweet potato rounds and then a layer of cauliflower.
Repeat the process until you have used up all the veggies and/or filled the dish to the top. It will sink down somewhat as it cooks so fill it right up and even press it down to pack it in.
Sprinkle the breadcrumbs over the top.
Place into the cold Combi-Steam oven. Select BakeOMatic. Select Baked Dish/Gratin option. Select Medium Browned. Start the program. (If not using BakeOMatic - select Combination Steam. Set the temperature to 190°C. For variable Steam select 25%. Cook for 45-50 minutes or until veggies are tender when you pierce a knife through it. If its too moist at the end of the cooking process turn off the Steam for a further 5-10 minutes.)
Remove at the end of the program/cooking time and allow to rest for at least 15 minutes before serving.
Tips:
*This is even better the next day if you Regenerate it.
*Feel free to play with the veggies used and change it up if you like. You could also omit the breadcrumb topping and just sprinkle over some grated tasty cheese if you preferred I think.
*Try doubling and make it in a large roasting sized pan to feed many - BakeOMatic will work out the cooking time and temp for you regardless of what sized dish you put in! It should still work in the same time on Combination Steam but you just might need to check and give it a bit longer if need be.
Hope you like this one. It's been on high rotation at our place since I first whipped it up. Easy, good for you and yummy.
Happy CombiSteaming!
Yours in the kitchen,
The CSQ. x