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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We originally made this recipe as a side dish between 3 of us and ended up eating the whole thing because it tastes too good.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


  • 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)