Crave-Worthy Pesto Vegetable Bake: A Game-Changing Recipe

This delightful recipe brings together the deliciousness of zucchini, bell peppers, red onions, and spinach, all enveloped in a fragrant basil pesto dressing. It’s topped with thin slices of sweet potato, a creamy blend of three cheeses, halved cherry tomatoes, crumbled pieces of sourdough bread, and finished off with a dash of freshly grated Parmesan cheese.

Ingredients

2 medium zucchinis, cut into thick slices

2 green bell peppers, cut into strips

2 red bell peppers, cut into strips

2 red onions, cut into slender circles

450 grams of frozen spinach, thawed and drained

3 cloves garlic, crushed

2 Tbsp cornflour

150 grams of tubbed fresh basil pesto

Flaked sea salt and newly ground black pepper, for seasoning.

2 medium sweet potatoes, peeled and cut into extremely thin slices

300 grams of pre-grated three-cheese blend from the store (mix of mozzarella, cheddar, and parmesan)

250g cherry tomatoes, halved

2 slices sourdough bread, torn into small chunks

1/2 cup of finely shredded Parmesan

2 tablespoons of extra virgin olive oil

Method

Step 1

Heat the oven to 160°C fan-forced (180°C conventional). Mix together the zucchini, bell pepper, onion, spinach, garlic, and cornstarch. bowl And mix to coat. Set aside 2 tablespoons of the pesto, then incorporate the rest. Add seasoning.

Step 2

Season the sweet potatoes with salt. Place half of them at the bottom of a 10-cup capacity baking dish Sprinkle with half of the cheese blend. Layer with the vegetable-pesto mixture. Cover with the rest of the cheese blend, followed by sweet potatoes, tomatoes, bread slices, and Parmesan. Pour half of the oil over the top.

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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