Vegetable casserole | Reader's Digest Australia

Name: Vegetable casserole | Reader's Digest Australia
Ingredients: 1 tablespoon extra virgin olive oil; 1 large onion, cut into 8 wedges; 12 baby corn; 1 small or ½ large butternut pumpkin, about 600 g, peeled, quartered lengthwise, seeded and cut across into 2.5 cm slices; 1 eggplant, halved lengthwise and cut across into 2.5 cm slices; 1 sweet red capsicum, seeded and cut into 1 cm pieces; 100 ml dry white wine; 2 cups (500 ml) hot vegetable stock, preferably homemade light or rich; salt; pepper; 2 tablespoons slivered almonds; 1 clove garlic, finely chopped; finely shredded or coarsely grated zest of 1 lemon; ⅓ cup (20 g) chopped fresh parsley; 1⅓ cups (200 g) instant polenta; ⅓ cup (50 g) freshly grated parmesan; 2 tablespoons chopped fresh oregano

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This colourful vegetable casserole is finished with a fresh and punchy mixture of parsley, garlic, lemon zest and toasted almonds, and served with fluffy parmesan polenta. Touches like these can...

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Ingredients

1 tablespoon extra virgin olive oil
1 large onion, cut into 8 wedges
12 baby corn
1 small or ½ large butternut pumpkin, about 600 g, peeled, quartered lengthwise, seeded and cut across into 2.5 cm slices
1 eggplant, halved lengthwise and cut across into 2.5 cm slices
1 sweet red capsicum, seeded and cut into 1 cm pieces
100 ml dry white wine
2 cups (500 ml) hot vegetable stock, preferably homemade light or rich
salt
pepper
2 tablespoons slivered almonds
1 clove garlic, finely chopped
finely shredded or coarsely grated zest of 1 lemon
⅓ cup (20 g) chopped fresh parsley
1⅓ cups (200 g) instant polenta
⅓ cup (50 g) freshly grated parmesan
2 tablespoons chopped fresh oregano