Veggie and Tomato Bake

CategorySide Dishes

Yields1 Serving

 410 g tin tomato and onion mix
 20 ml olive or canola oil
 15 ml dried origanum or 30ml chopped fresh origanum
 lemon juice and black pepper to taste
 4 baby marrows, cut into thick slices
 1 brinjal, cut into cubes
 250 g mushrooms, quartered
 2 ripe tomatoes, cut into wedges
 3 carrots, peeled and cut into thick slices
 1 slice feta cheese, crumbled

1

This recipe is in Cooking from the Heart 3

Ready in 1 hour 30 mins

1. Preheat oven to 180 ˚C. Mix tomato and onion mix with oil and herbs and season with lemon juice and black pepper.
2. Place veggies and half the feta in an oven dish and pour tomato mixture over. Mix to coat the veggies. Cover with foil and bake for 20 minutes.
3. Remove the foil and sprinkle with remaining feta. Bake for another 30-45 minutes or until veggies are cooked.
Serve hot or at room temperature, with any meat of your choice or at a braai. Another portion of starch could also be served or fill your plate with a green salad.

Tips:
1. Stir veggies into 200 g cooked pasta for a quick meal for 4-6 people.
2. Add 2 tins of tuna to the mixture for a light meal.
3. Add a tin of lentils, beans or chickpeas to the tomato mix and stir in as above. Enjoy as a light vegetarian meal.
4. These veggies are also great with eggs. Make 6-8 holes in the cooked veggies in the oven dish. Crack an egg into each hole and return to the oven, covered with foil. Bake for 5-7 minutes or until cooked to your preference. Or pour veggies into a large pan and add eggs in the same way.

Ingredients

 410 g tin tomato and onion mix
 20 ml olive or canola oil
 15 ml dried origanum or 30ml chopped fresh origanum
 lemon juice and black pepper to taste
 4 baby marrows, cut into thick slices
 1 brinjal, cut into cubes
 250 g mushrooms, quartered
 2 ripe tomatoes, cut into wedges
 3 carrots, peeled and cut into thick slices
 1 slice feta cheese, crumbled

Directions

1

This recipe is in Cooking from the Heart 3

Ready in 1 hour 30 mins

1. Preheat oven to 180 ˚C. Mix tomato and onion mix with oil and herbs and season with lemon juice and black pepper.
2. Place veggies and half the feta in an oven dish and pour tomato mixture over. Mix to coat the veggies. Cover with foil and bake for 20 minutes.
3. Remove the foil and sprinkle with remaining feta. Bake for another 30-45 minutes or until veggies are cooked.
Serve hot or at room temperature, with any meat of your choice or at a braai. Another portion of starch could also be served or fill your plate with a green salad.

Tips:
1. Stir veggies into 200 g cooked pasta for a quick meal for 4-6 people.
2. Add 2 tins of tuna to the mixture for a light meal.
3. Add a tin of lentils, beans or chickpeas to the tomato mix and stir in as above. Enjoy as a light vegetarian meal.
4. These veggies are also great with eggs. Make 6-8 holes in the cooked veggies in the oven dish. Crack an egg into each hole and return to the oven, covered with foil. Bake for 5-7 minutes or until cooked to your preference. Or pour veggies into a large pan and add eggs in the same way.

Veggie and tomato bake
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