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