Vegetable bake

Current rating: 4.1 (7 ratings)
Serves 4
Prep 20
Cook 30
Loaded with fibre, this is a hearty, healthy and delicious addition to any main meal.

Description

Loaded with fibre, this is a hearty, healthy and delicious addition to any main meal.
  • 2 large potatoes, peeled and chopped
  • 1 large sweet potato (kumara), peeled and chopped
  • 100g cauliflower, cut into florets
  • 100g broccoli, cut into florets
  • 1 zucchini (courgette), thickly sliced
  • 425g can chopped tomatoes
  • 1 red onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 sprig rosemary, leaves removed and chopped
  • 2 Weet-Bix, crushed
  • ½ cup wholegrain breadcrumbs
  • ½ cup reduced-fat tasty cheese, grated

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Pre-heat oven to 200°C. Bring a large saucepan of water to the boil. Add potato and sweet potato (kumara) and cook for 10 minutes. Add cauliflower, broccoli and zucchini (courgette) and cook for a further 2 minutes, then drain well.
  2. Place vegetables in a bowl and mix through tomatoes, onion, garlic and rosemary. Pour into an oven proof dish.
  3. Combine Weet-Bix and breadcrumbs together and sprinkle over vegetables. Top with cheese and bake for 15 minutes or until golden brown.

Nutrition Information