Summer Vegetable Bake
This vegetable bake highlights the sweet and savoury flavours that only the best of summer's bounty can provide.
Ingredients
- 3 large zucchini
- 947 g mixed cherry tomatoes
- 1 large sweet bell pepper
- 227 g mushrooms
- 1 large yellow onion
- 3 large garlic cloves minced
- 1 tbsp fresh oregano sliced
- 2 tbsp red wine vinegar
- 200 g cocktail sized bocconcini cheese or a ball of mozzarella
- 1 cup parmigiano reggiano grated
- 2 tbsp extra virgin olive oil
- salt and pepper
Instructions
- Preheat oven to 375F. Add two tbsp olive oil to a 9x13 inch dish. Chop zucchini into 1 cm cubes and place in a colander, salt generously, and leave to drain while preparing remaining ingredients. Most of the salt will drain off zucchini with the water. Place bocconcini in a small mesh strainer set over a bowl.
- Prepare remaining ingredients in food processor one at a time, starting with the mushrooms, then onion, then tomatoes, straining the liquid from the tomatoes before adding to the baking dish.
- Once you've prepared all the vegetables, squeeze the liquid from the zucchini using a dish towel, then add them to the baking dish. Add remaining ingredients, except for the cheese, to the dish, stir together and bake for 15 minutes. Add cheese to the top and bake for 15 more minutes before removing from the oven.