Best-ever pesto vegetable bake

This mouthwatering dish combines the goodness of zucchini, capsicums, red onions, and spinach, all tossed in a basil pesto-infused embrace. Layered with thinly sliced sweet potatoes, a luscious 3-cheese mix, halved cherry tomatoes, torn sourdough bread, and a sprinkle of finely grated parmesan.

Ingredients

2 medium zucchini, thickly sliced

2 green capsicums, sliced into strips

2 red capsicums, sliced into strips

2 red onions, sliced into thin rings

450g frozen spinach, thawed, squeezed dry

3 cloves garlic, crushed

2 Tbsp cornflour

150g tub fresh basil pesto

Sea-salt flakes and freshly ground black pepper, to season

2 medium sweet potatoes, peeled, very thinly sliced

300g store-bought grated 3 cheese mix (mozzarella, cheddar and parmesan)

250g cherry tomatoes, halved

2 slices sourdough bread, torn into small chunks

1/2 cup finely grated parmesan

2 Tbsp extra virgin olive oil

Method

Step 1

Preheat oven to 160°C fan-forced (180°C conventional). Combine zucchini, capsicum, onion, spinach, garlic and cornflour in a bowl and toss to coat. Reserve 2 tablespoons of the pesto, stir in remaining. Season.

Step 2

Season sweet potato with salt. Put half in the base of a 10-cup capacity baking dish . Sprinkle with half of the cheese mix. Add vegetable-pesto mixture. Top with remaining cheese mix, sweet potato, tomato, bread and parmesan. Drizzle with half of the oil.

Step 3

Cover tightly with 2 layers of foil. Bake for 60 minutes. Remove foil and bake for 20 minutes or until cheese is golden. Meanwhile, combine remaining oil and pesto in a small bowl. Serve vegetable bake drizzled with pesto oil.

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