• 1 tbsp olive oil
  • 1/2 large red onion, wedged
  • 1/2 aubergine chopped
  • 1 leeks chunked
  • 2-4 garlic cloves, peeled and smashed a bit
  • 1/2 broccoli head, cut into florets
  • 2 large flat mushrooms
  • 400g cherry tomatoes (canned?)
  • 150ml water
  • 3-4 rosemary sprigs
  • 75g parmesan, freshly grated

The Bumper Vegetarian Cookbook strikes again! Proper hearty but also super healthy and easy bake, here. In terms of changes to this recipe, I’ve reduced the amount of water because I was using tinned cherry tomatoes (they keep longer… in that I don’t snack them into oblivion before I actually get to the recipe cooking), chucked in some nice bits of garlic at the beginning, and increased the amount of cheese. Just a bit, otherwise when it’s serving 1 it looks a little paltry.

Prep Time: 20 | Cook Time: 45-55 | Servings: 2

Nutrition per serving: 245 kcal, 13g fat (4g sats), 18g carbs, 0.4g salt

Ingredients:

Last minute addition of garlic not pictured below, sure you know what garlic looks like, though.
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PUTTING WHAT WHERE: Preheat the oven to 200’c (mark 6). Heat the oil in a large flameproof dish, add the onion, aubergine, garlic and leeks, and cook for 10-12 mins until golden and softened.

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Add the broccoli, mushrooms, cherry tomatoes, half the rosemary and water, season, stir well, then cover and cook in the oven for 30 mins. (I covered with tin foil, because I don’t have any posh casserole dishes, worked perfectly well)

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Meanwhile put the parmesan in a bowl, add the remaining rosemary and season with pepper.

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When the veg is cooked, remove the lid and sprinkle the parmesan mix on top.

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cook uncovered in the oven for 5-10 mins more, until golden

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Very filling on its own, but a bit of fresh bread to mop up the juices might be nice