Italian
Vegetable Bake
Italian
Vegetable Bake
Vegetable Bake
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
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
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