Layered Vegetable Bean Bake
This delightful vegetarian bake served with easy to prepare sweet potato wedges packs in the veggies.
- Preparation time35 minutes
- Cooking time30 minutes
- Servings4 portions
- Difficulty{100B6833-9871-4398-B00F-83760E246B28}
Ingredients
- 1 courgette
- 1 aubergine
- 1 red pepper
- 3 tbsp olive oil
- 700 g sweet potatoes
- 30 g Flora Buttery
- 1 tsp paprika
- 1 can red kidney beans in chilli sauce
- 1 can chopped tomatoes
- 1/2 tsp mixed dried herbs
- 1 slice of wholemeal bread
- 50 g mixed seeds
- 50 g cheddar cheese, grated
- black pepper
Nutritional Guidelines
(per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 200°C/180°C Fan.
- Prepare the vegetables. Wash the courgette and aubergine and cut into half widthways. Then cut into lengths about 0.5cm thick. Cut the pepper into wedges.
- Coat the vegetables with the olive oil in a large bowl.
- Heat a griddle pan on the hob. Start griddling the vegetables in batches over a high heat. Cook for 3-5 minutes on each side. Put the cooked vegetables aside while you are griddling the next batch.
- While the vegetables are cooking, wash and chop the sweet potatoes into wedges, leaving the skin on for extra fibre (and because it’s easier!).
- Melt the Flora Buttery in a pan or the microwave. Coat the sweet potatoes with the melted Flora Buttery and the paprika and tip onto a baking tray.
- Put the wedges into the oven and set a timer for 10 minutes.
- Prepare the sauce – add the can of chilli beans, the chopped tomatoes, mixed herbs and black pepper to a bowl and mix.
- In a small hand blender, blitz a slice of bread to make breadcrumbs. Combine the breadcrumbs with the mixed seeds and the grated cheese for the topping.
- Assemble your bake! In an ovenproof dish, start with a layer of aubergines, followed by a third of the sauce, a layer of peppers, a third of the sauce, a layer of courgettes, followed by the last of the sauce. Sprinkle the topping over.
- When the timer goes put the bake into the oven and turn the wedges.
- Bake for 20 minutes until the bake is nicely browned on top. Serve the bake with the sweet potato wedges.
