Vegetable Bake
  • Description:

    You’ll feel as if you’re in the heart of Italy after just one bite of this delightful vegetarian dish. Aubergines and baby marrow are layered with a moreish basil and tomato sauce, ending with a final layer of mozzarella. The sauce is a hearty one and gives the dish a home-style quality that’s typical of wholesome Italian food. You can use this vegetable bake as a side dish or a meal on its own – just serve it with a bit of pasta or even some crusty bread like ciabatta. Serves: 4

  • Ingredients:

    410 g can Rhodes Chopped & Peeled Tomatoes
    250 ml (1 cup) mozzarella cheese, grated
    50 g sachet Rhodes Tomato Paste

    30 ml (2 tbsp.) basil pesto
    3 garlic cloves, chopped
    Sunflower oil, for frying
    2 baby marrows, sliced

    10 ml (2 tsp.) sugar
    1 red pepper, sliced
    1 aubergine, sliced
    1 onion, chopped

  • Method:

    1. Fry the garlic and onion in a little oil without colouring.
    2. Add the Rhodes Chopped & Peeled Tomatoes and Rhodes Tomato Paste.
    3. Stir in the pesto and sugar and allow to simmer for a couple of minutes until thickened to your liking.
    4. Layer the vegetables in a casserole, alternating each vegetable layer with a layer of tomato sauce, ending with a layer of sauce.
    5. Bake in a preheated oven at 180°C for an hour, then sprinkle the cheese over the top.
    6. Bake for a further 5 minutes or until the cheese is bubbling.
    7. Remove from the oven and serve with crusty bread or pasta.

      Recipe supplied by Rhodes