Winter vegetable casserole with chunky basil pesto

A winter favourite gets a tasty vegetarian twist in this vegetable casserole recipe. Packed with in-season veg and served with homemade pesto, this one-pot meal makes it easy to get in your 5+ a day

By Jennene Plummer
  • 10 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 tablespoon olive oil
  • 2 red onions, cut into thin wedges
  • 500 gram butternut pumpkin, peeled, cut into 2cm pieces
  • 350 gram celeriac, peeled, cut into 2cm pieces
  • 1 fennel bulb, cut into thin wedges
  • 3 small kumaras, peeled, cut into wedges
  • 4 cup vegetable stock
  • 400 gram can cherry tomatoes
  • 1 tablespoon red wine vinegar
  • cheesy toast (see recipe tip) to serve
  • 2 cup basil leaves, plus extra to serve
  • 1/3 cup grated parmesan
  • 1/4 cup toasted chopped almonds
  • 1/4 cup olive oil
  • 2 tablespoon water
  • 2 garlic cloves, crushed


  • 1
    Preheat oven to hot, 200°C. Line a large oven tray with baking paper.
  • 2
    In a large casserole dish, heat oil on high. Sauté onion for 2-3 minutes until tender. Add all remaining vegetables.
  • 3
    Stir stock, tomatoes and vinegar through. Bake, covered, for 1 hour until veges are tender and sauce is slightly thickened. Season.
  • 4
    For the pesto: In a small food processor, pulse all the ingredients until combined, then season to taste.
  • 5
    Top casserole with pesto and serve with toast.


  • To make cheesy toast, spray 4 slices sourdough bread with oil. Place on oven tray, then scatter with grated parmesan. Bake for 8-10 minutes at 200°C.