Herb Crusted Vegetable Bake

  • 4 cups of chopped vegetables (zucchini, capsicum, beans, peas, asparagus and red cabbage)
  • 1 onion
  • 2 celery ribs
  • 1/2 a small eggplant
  • 3 rashers of lean bacon, trimmed of all fat
  • 1 tsp chopped garlic
  • 1 tbsp ‘no added salt’ tomato paste
  • 400g of tomatoes
  • 1 carrot
  • 1 leek

For the crust:

  • 1-1/2 cups self raising flour
  • 1 tbsp margarine
  • 1/2 cup milk (reduced or low fat)
  • 2 tbsps of chopped herbs
  • 1 egg (beaten)

Cut onion, garlic, carrot, celery, leek and eggplant into a small dice and slice bacon. In a large heavy based pot cook them in a small amount of olive oil until soft. Add tomato paste and chopped tomatoes, stir well. When beginning to simmer add the vegetables, place a lid on the pan and cook for 4-5 mins. Season with pepper and pour into a greased medium sized baking dish.

For the crust, rub margarine and flour together and pour in milk, some pepper and chopped herbs, mix to make a wet dough. Pour onto a well-floured board and roll into the shape of the baking dish. Place the pastry on top, brush with egg and bake in a 180¦C oven for 20-25 mins or until golden brown on top.

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