roasted vegetable bake

We originally made this recipe as a side dish between 3 of us and ended up eating the whole thing because it tastes too good. It's a really simple recipe to make when you want something warming and filling. You can serve it as a main with a side of salad and dip and it also makes great left overs the next day. If you don't have new potatoes, feel free to use any kind of root vegetable - it's a very versatile dish.



Serves 4 & takes 35 minutes to cook


Ingredients

  • 2 courgettes, cut in half lengthways and then into half moon shapes

  • 500g new potatoes, halved

  • 1x 400g can of chickpeas, drained

  • 2 leeks, finely sliced

  • 3 garlic cloves, peeled and chopped

  • 1X 400g can of coconut milk

  • 1 teaspoon of brown rice miso paste

  • Juice of 1 lemon

  • Some boiling vegetable stock (optional) or almond milk

  • 1 block of parmesan (or 2 tablespoons of nutritional yeast)

  • Olive oil

  • Pinch of salt

For the topping

  • 2 slices of sourdough bread (or any bread)

  • Some grated parmesan (or nutritional yeast)


Method


1. Preheat the oven to 220C, fan setting.


2. Place the courgette slices, new potato halves and drained chickpeas into a large baking tray. Drizzle with olive oil and a good pinch of salt, mix well and cook for 30 minutes until all of the vegetables are cooked.


3. While the vegetables cook, place a large ovenproof casserole pan over a medium heat and add a drizzle of olive oil. Once warm, add the sliced leeks, chopped garlic and a pinch of salt. Mix well and cook for 5-10 minutes until soft.


4. At this point, stir through the coconut milk, brown rice miso paste and lemon juice. Grate in a good amount of parmesan (or nutritional yeast), taste and add any more to your liking.


5. Leave the whole thing to simmer for around 10-15 minutes, while the vegetables finish cooking, adding a dash of vegetable stock (or almond milk) if the sauce ever becomes too thick, you’re looking for the texture of double cream.


6. Make the topping by blending the bread into crumbs (or crumbling with your hands).


7. Once the vegetables have finished cooking, stir them through the creamy sauce mixture.


8. Top with the crumb topping and grate over some more parmesan (or sprinkle over another tablespoon of nutritional yeast. Cook for 5-10 minutes, or until the top turns golden and delicious.


Tip

If you don’t have new potatoes, you can use any roast root vegetables; parsnips, sweet potatoes or butternut squash will all be delicious too.