A delicious and filling vegetarian dish
Prep time: 10 mins
Cooking Time: 30mins
Serves: 2 as a main course or 4 as a vegetable side dish
Ingredients
- 1 large red onion, peeled and cut into thin wedges
- 1 courgette
- 1 red and 1 yellow pepper
- 2 tomatoes, deseeded
- 2 garlic cloves, crushed
- 2 tbs olive oil
- Salt and freshly ground black pepper
For the topping:
- 1 tub of 175g Applewood Spreadable
- 3 tbsp. breadcrumbs
- 1 tbsp. fresh mixed herbs, chopped
Method
- Pre-heat the oven to 200oC, 180oC fan, gas mark 6.
- Cut the courgette, peppers and tomatoes into evenly sized chunks. Put the prepared vegetables into a large bowl with the onion wedges, garlic and olive oil, season generously and mix well.
- Tip the vegetables into an ovenproof dish, cover tightly with foil and bake in the pre-heated oven for 10-15 minutes, or until the vegetables begin to soften.
- Remove the foil and return the vegetables back to the oven for another 5 minutes, while you prepare the topping.
- Heat the Applewood spreadable in a small pan over a low heat, stirring occasionally as the cheese melts.
- Once melted, pour over the roasted vegetables, sprinkle with the breadcrumbs and herbs and return to the oven for 5 minutes before serving.
Recipe courtesy of Applewood.
Tagged in Recipes