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Italian Vegetable Bake

Natalie Tongue gives us her must have recipe for vegetable bake!

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talian Vegetable Bake

Ingredients:

  • ½ aubergine
  • ¼ butternut squash
  • 1 sweet potato
  • 1 tin chopped tomatoes
  • 2 garlic cloves
  • 1 handful of spinach
  • Mozzarella
  • 1 ciabatta roll
You will need:

  • Chopping board
  • Knife
  • Baking dish
  • Mixing spoon

 

As a student, when it comes to cooking it always feels like a battle between flavour and money. I want rich, flavoursome meals but I also want to stick to a budget. This year, I’ve been working on developing some cost-effective recipes that taste good, fill me up, and use reasonably-priced ingredients that I love. Here is my version of an Italian Vegetable Bake:

Slice half an aubergine, and a similar number of cubes of butternut squash, and toss with oil in a baking dish. Add any other vegetables you want to use up (I opted for sweet potato this time).

Add some garlic (I fine crushed two cloves, but if you don’t have a crusher, peel and squish them with the side of a knife). Roast these for about 15 minutes.

Stir in a can of chopped tomatoes (you can get these for as little as 35p from Tesco) and a handful of spinach and cook for 10 more minutes.

Tear up a ciabatta and mozzarella (swap this out for a vegan replacement or remove it altogether for a vegan meal just as tasty) and sprinkle over the top.

Bake for another 25 minutes and voila: a healthy, vegetarian bake with servings to spare. Make it with a friend and split the cost or pop it in the freezer and enjoy it at a later date!

This dish is super flexible, so feel free to switch out any ingredients and add any other herbs and spices if you want to reduce the cost, change the flavours, or simply cater to different dietary requirements/preferences.

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