Vegetarian or not, the crew will go wild for this delicious vegetable casserole and dumpling combo!
- Preheat oven to 180C/160C fan-forced.
- Heat oil in a large, flameproof casserole dish over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until the onion has softened. Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
- Add squash, potato, carrot, capsicum, crushed tomatoes and stock to dish. Bring to the boil. Cover. Transfer to oven. Bake for 35 minutes or until vegetables are just tender.
- Meanwhile, make Smoked Cheddar Dumplings: Place flour and polenta in a bowl. Using fingertips, rub in butter. Stir in egg, milk and 1/3 cup cheese to make a soft, sticky dough. Roll level tablespoons of mixture into balls.
- Using a large knife, cut corn kernels from cob in large pieces. Remove dish from oven. Stir in the corn. Increase oven temperature to 200°C/180°C fan-forced. Place dumplings, about 2cm apart, on top of the vegetable mixture. Place cherry tomatoes between dumplings. Sprinkle with the remaining cheese and spray with oil.
- Return dish to oven. Bake, uncovered, for 25 minutes or until dumplings are firm to touch and cooked through. Serve casserole sprinkled with parsley.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set