Pesto Vegetable Bake Recipe Recipe | Better Homes & Gardens Australia

Ingredients

• 2 medium zucchini, thickly sliced
• 2 green capsicums, sliced into strips
• 2 red capsicums, sliced into strips
• 2 red onions, sliced into thin rings
• 450g frozen spinach, thawed, squeezed dry
• 3 cloves garlic, crushed
• 2 Tbsp cornflour
• 150g tub fresh basil pesto
• Sea-salt flakes and freshly ground black pepper, to season
• 2 medium sweet potatoes, peeled, very thinly sliced
• 300g store-bought grated 3 cheese mix (mozzarella, cheddar and parmesan)
• 250g cherry tomatoes, halved
• 2 slices sourdough bread, torn into small chunks
• 1/2 cup finely grated parmesan
• 2 Tbsp extra virgin olive oil