Roasted Vegetable Bake
Prepare 15 mins
Cook 35 –40 mins
2 aubergines, cubed
2 red peppers, thickly sliced
350g Sliced Butternut Squash
Olive oil spray
1 tsp cumin or fennel seeds
1 fist full of basil, chopped
680g Tomato Passata
260g Spinach, roughly chopped
125g Mozzarella, drained and diced
2 tbsp grated Parmigiano Reggiano
Crusty bread, to serve
Preheat the oven to 220ºC, gas mark 7. Place the aubergines, peppers and butternut squash in a large roasting tray so they sit in a single layer. Spray with olive oil, sprinkle with seeds and roast for 20 –25 minutes, stirring once or twice until the vegetables are just tender and the aubergines are lightly browned.
Meanwhile, place the passata, spinach and basil together in a pan and heat gently, stirring until the spinach has wilted.
Layer the vegetables and passata mixture into a large ovenproof serving dish, scattering with cubes of mozzarella as you go. Sprinkle the top with Parmigiano and bake for 15 minutes until bubbling and lightly browned. Serve warm with crusty bread for mopping up all the sauce.
Recipes & Photos courtesy of Waitrose.