Feta, vegetable and rice bake

Cooking Vegetarian Feta, vegetable and rice bake

This colourful vegetarian bake is enough for a mid-week dinner but is still a healthy choice for the family.

Lables: Low sugar Vegetarian Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven 200°C/180°C fan-forced. Grease a 3cm-deep, 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm from edge of pan.
  2. Cook rice according to packet directions. Transfer to a bowl. Set aside for 20 minutes or until cooled. Stir in parmesan and egg. Press rice mixture into base of prepared pan.
  3. Place sweet potato and onion in a bowl. Add 1 tablespoon oil and season with salt and pepper. Toss to coat. Scatter potato mixture over rice base. Bake for 15 minutes or until onion is lightly browned. Remove from oven. Using a vegetable peeler, cut zucchini into ribbons. Top rice mixture with zucchini, tomato, olives and feta. Drizzle with remaining oil. Bake for 10 to 15 minutes or until vegetables are just tender. Stand in pan for 5 minutes. Cut into thick slices. Serve.

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2 1/2 cups brown rice
1/3 cup grated parmesan
2 eggs, lightly beaten
2 tbsp olive oil
250g sweet potato, peeled, cut into 1cm cubes
1 medium red onion, cut into thick wedges
1 large zucchini
125g cherry tomatoes, halved
1/3 cup black olives
100g fetta, crumbled

Adv

Autors
Preparation time
30
Cooking time
1:05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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