Roasted Veggie Bake


Summer or winter, hot or cold, eat now or later
AND the oven does all the work.
What more can you ask for in a recipe?
Swap your veggies if you like, this is just what I used this time.
It will fill a rectangle baking dish measuring 15 x 30cm.
Any leftover roasted veggies can top a salad or frittata.

1 parsnip
3 zucchini
2 red onion
2 red peppers (small)
2 carrots
1 sweet potato
2 handfuls (12) Swiss mushrooms
2 handfuls spinach
Herbs – thyme, rosemary.  Fresh or dried.
2 tbsp olive oil
Salt & pepper

  • Pre-heat oven 200o C.
  • Wash, dry and slice all veggies and place on 2 lined baking trays (except spinach)
  • Drizzle with olive oil, salt & pepper and herbs, if using
  • Bake for 25 minutes
  • While that’s in the oven, make the tomato sauce (recipe below)
  • Start layering the baking dish, start with tomato sauce on the base
  • Then layer the veggies & sauce, there’s not right or wrong
  • Keep going, save some sauce for the top
  • Cover with foil and back into the oven at 180oC, cook for 25 minutes
  • Remove foil and cook for another 10 mins

Serve hot or cold. Great with a slaw and some sauerkraut or kimchi on the side.

Tomato Sauce 

1 jar tomato passata (700ml)
1 cup water
1 large garlic clove
1 tbsp olive oil
salt & pepper

  • Gently fry off garlic for 20 seconds in a medium saucepan, add tomato passata, water, salt & pepper.
  • Bring to a boil, lid on and cook for 20 minutes. Taste and if it’s too tart add 1/2 tsp sugar.
  • Store for up to 4 days in the fridge or freeze

Cheaper and better than a purchased one