Best Ever Roast Vegetable Bake
Best Ever Roast Vegetable Bake



  • 2 eggplants/aubergine, sliced
  • 2 red capsicum/bell peppers, sliced
  • 500g zucchini/courgettes, sliced
  • 6 tbsp olive oil
  • 2 red onions, finely chopped
  • 2 crushed garlic cloves
  • 500g passata
  • 1 tsp sugar
  • 1 bunch of basil, chopped
  • 50g grated gruyere
  • 3 tomatoes, cut into wedges
  • 2 tsp chopped thyme Salt and pepper
  • Preheat the oven to 220C and line two roasting tins with paper. Add to the tins a single layer of sliced eggplant/aubergine, red capsicum/bell peppers, and zucchini/courgette, then drizzle with oil and season well. Roast for about 25 minutes, or until lightly browned and just soft. Remove from the dish and set aside to cool, and reduce the oven to 200C.
  • Heat up the oil in a large saucepan, and add the onions and fry for 3 minutes to soften. Add the garlic, fry for another minute, then pour in the passata, season with sugar, salt, and pepper, and bring up to the boil. Simmer for 10 minutes, then add the basil.
  • Spoon half of your sauce into the base of your roasting dish, and arrange half of the roasted veg in a spiral pattern on top. Season well, sprinkle with cheese, then spread the other half of the passata over the cheese, followed again by the rest of the veg in a spiral pattern. Arrange the tomato wedges on top. Sprinkle with thyme, cover with foil, and bake for 25 minutes. Serve in slices while hot, alongside crusty bread.
1 hour
4 serving

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