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Recipe

Summer vegetable bake with cheesy spinach topping

Set out a big dish of Nici Wickes' vegetable bake, along with some crusty bread and a green salad, and you’ve got a wonderful seasonal, vegetarian meal that’s as healthy as it is delicious!

Mar 13, 2017 3:28am
By Nici Wickes
  • 1 hr 15 mins cooking
  • Serves 8
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This recipe first appeared in New Zealand Woman's Weekly.
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Ingredients

  • 4 medium-sized onions, thinly sliced
  • 1/4 cup olive oil
  • 2 garlic cloves
  • 6 - 8 courgettes, sliced into 2-3cm rounds
  • 2 -3 red or yellow peppers, de-seeded and sliced
  • 2 kilogram tomatoes, roughly chopped
  • 2 tablespoon each chopped fresh parsley and basil
  • salt and pepper
Topping
  • 20 leaves silverbeet, stalks removed
  • 50 gram butter
  • 2 cup fresh breadcrumbs or torn up bread
  • 2 tablespoon flour
  • small handful parsley
  • 150 gram feta cheese
  • 1/2 cup grated Parmesan

Method

  • 1
    Preheat oven to 180°C.
  • 2
    In a large pan, gently cook the onions in enough olive oil to stop them sticking for 20 minutes or until dark brown, adding the chopped garlic halfway through. Transfer to a large oven-proof dish.
  • 3
    Using the same pan (do not rinse or wash it), add a little more olive oil and cook the courgettes and peppers for 5-8 minutes. Add to the onions.
  • 4
    Roughly chop the tomatoes and add these along with the herbs. Season to taste.
  • 5
    Pour some boiling water over the silverbeet to cover. Leave to stand for 10 minutes, then drain well.
  • 6
    Process the drained silverbeet and remaining ingredients, except the Parmesan, until roughly combined.
  • 7
    Spread the topping evenly over the vegetables and sprinkle over the Parmesan. Bake for 30-45 minutes until the topping is golden and crunchy.

Notes

  • Eat hot, warm or even cold. - Feel free to use other cheeses, but feta and Parmesan add a nice salty kick to this dish.

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