It is always a joy when I can prepare a dish that is not only delicious, but, where most of the ingredients come straight from the garden. Vege Bake satisfied both of those criteria and our hunger.
We ate the Bake with a roasted beetroot salad and a baked potato.
A cross between a Bake and a Frittata.
- 250 gm pumpkin peeled and sliced
- 1/2 Red Capsicum
- 1/2 Green Capsicum
- 1 small onion sliced
- 4 cloves garlic peeled
- 1 sprig fresh rosemary
- 1 ½ cups pureed carrot
- 1 cup tomato pasta sauce
- 125 gm cottage cheese
- 3 tomatoes - wedged
- ¼ cup pumpkin seeds
- 4 eggs
- 200 ml cream
- salt & pepper
- Grated Cheese
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Preheat oven to 190C. Line a deep oven proof dish with tinfoil and then baking paper.
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Cook carrot and mash. Spread on base of deep oven proof dish.
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Place pumpkin, capsicum, onion, garlic, and rosemary in a roasting dish with a coating of olive oil. Cover with baking paper and and roast until tender - about 40 minutes.
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Cover carrot with tomato pasta sauce and season to taste.Spread cottage cheese over tomato layer.
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Layer pumpkin mix and tomato wedges next and sprinkle with pumpkin seeds and salt & pepper to taste.
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Whisk eggs, cream and salt to combine. Pour over vegetables. Sprinkle with grated cheese and pumpkin seeds. Cook for 1 hour.
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