Vegetable gardener’s bake recipe | NZ Woman's Weekly Food
Packed full of nutritious vegetables (but with a healthy dose of cheese) this vegetable gardener's bake is sure to satisfy all fussy eaters.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- ⅓ cup (80ml) extra virgin olive oil
- 3 bulb spring onions, white parts chopped finely (see swap below)
- 2 garlic cloves, chopped finely
- 1½ tablespoons finely chopped
- fresh rosemary
- 2 medium beetroot, peeled, cut into 2cm pieces
- 500g butternut pumpkin, peeled, cut into 3cm pieces
- 100g kale leaves and stalks, sliced thinly
- 2½ cups (625ml) vegetable stock
- 400g can lentils, drained, rinsed (see swap)
- ¼ cup (70g) tomato paste
- Salt and freshly ground black pepper, to season
- 1 medium cauliflower, trimmed
- 1 cup (120g) grated mozzarella
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