Mediterranean vegetable bake

Name: Mediterranean vegetable bake
Prep time: 20 min
Cook time: 35 min
Total time: 5 min
Yield: Serves 6

Prep

20 min

Cook

35 min

Serves

Skill

Vegetarian

Prep

20 min

Cook

35 min

Serves

Skill

Weet Bix Dinner Mains Entertaining Winter Warmers Low in Fat Low in Sugar Low in Sodium

A delicious way of including more legumes in your diet.

Ingredients

2 tsp olive oil
1 medium onion, chopped
1 red capsicum, chopped
2 zucchini (courgettes), sliced
1 cup mushrooms, sliced
500g jar tomato pasta sauce
300g can butter beans, rinsed and drained
2 tbs fresh basil, chopped
¼ tsp salt (optional)
1 large eggplant
2 tsp olive oil, extra

Crumble

2 Weet-Bix, crushed
¼ cup fat-reduced cheese, grated
2 tsp olive oil

Nutrition per serving

Weight, measurement and temperature conversions

807 kJ

energy kj

7 g

protein

2 g

saturated fat

7.6 g

dietary fibre

17 g

carbohydrate

11 g

sugars

442 mg

sodium

Method

Heat oil in a saucepan and saute onion, capsicum and zucchini (courgette) until soft. Add mushrooms and saute for 1 minute. Stir through pasta sauce, butter beans, basil and salt. Heat through.
Pour mixture into a large casserole dish. Cut eggplant into 1cm slices. Brush eggplant with extra oil and grill until golden on both sides. Arrange eggplant over bean mixture. Sprinkle with combined crumble.
Bake in a moderate oven, 180°C for 30 minutes or until crumble is crisp.

2 tsp olive oil
1 medium onion, chopped
1 red capsicum, chopped
2 zucchini (courgettes), sliced
1 cup mushrooms, sliced
500g jar tomato pasta sauce
300g can butter beans, rinsed and drained
2 tbs fresh basil, chopped
¼ tsp salt (optional)
1 large eggplant
2 tsp olive oil, extra