With winter around the corner, it’s always great to have a solid veggie bake in your recipe book.
And because we’re all in need of some comfort at this time of year, the pasta makes a welcome addition to the recipe.
This particular veggie bake is a combination of many various recipes that I’ve tried over the years and a few experiments with adding pasta to the combination. I’ve served this bake with braais and home-cooked mains, but also devoured it as a meal on its own.
Ingredients:
2 cups broccoli
2 cups butternut
2 red/green pepper in thick slices
2 cups baby marrows
3 tbsp chopped dhania
2 tomatoes cut in wedges or 12 baby tomatoes
1tsp garlic/ salt
1 tsp lemon pepper
1 tsp crushed chillies
2 tbsp melted butter
1 tsp lemon juice
2 cups grated cheese
3 cups bowties (cooked)
Directions:
- Preheat oven at 180 degrees.
- Coat a dish with oil, and place the veggies in the bowl.
- Season with pepper, salt and garlic. Then add butter and lemon juice.
- Bake till tender.
- Add pasta and sprinkle with cheese and bake until the cheese has melted.
