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Creamy mixed vegetable and pesto bake

Cooking Vegetarian Creamy mixed vegetable and pesto bake

Create this high fibre bake from frozen vegetables, cream, cheeseΒ and pesto.

Lables: High fibre Vegetarian Egg free Fish free Shellfish free
  1. Preheat oven to 200C/180C fan-forced.
  2. Cook frozen cauliflower and broccoli in a saucepan of boiling water for 2 minutes. Drain. Transfer to a bowl. Add frozen peas, corn and capsicum, and onion. Add flour. Season. Toss to combine. Transfer to a 6-cup-capacity baking dish.
  3. Whisk cream, pesto and 1/2 cup parmesan in a jug. Pour over vegetables in dish. Combine remaining parmesan, mozzarella and breadcrumbs. Sprinkle over vegetables.
  4. Bake for 20 minutes or until heated through and top is golden and crunchy. Serve topped with parsley.

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500g packet frozen cauliflower and broccoli
1 1/2 cups frozen peas, corn and capsicum
1 green onion, chopped
2 tbsp plain flour
300ml light thickened cream for cooking
2 tbsp basil pesto
3/4 cup finely grated parmesan or vegetarian hard cheese
1/3 cup grated mozzarella
1/4 cup panko breadcrumbs
Chopped fresh flat-leaf parsley leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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