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Mediterranean veggie bake
This mediterranean veggie bake is the perfect side for all your dinners! Filled with veggies and topped with a crunchy topping, it's a kid favourite.
5
from 1 vote
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Course:
side dishes
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
6
serves
Calories:
249
kcal
Author:
Kylie
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Ingredients
▢
1
tablespoon
olive oil
▢
1
onion
diced
▢
2
rashers of bacon
diced
▢
400
ml
tomato puree
▢
½
red capsicum
▢
4-6
leaves
basil
torn
▢
1
zucchini
diced
▢
1
eggplant
diced
▢
1
cup
grated cheese
▢
½
cup
dried breadcrumbs
Instructions
Preheat your oven to 180 degrees celsius.
Add the olive oil to a medium pan over medium heat.
Add the bacon and onion, coat in the olive oil and cook until the onion is soft and the bacon starts to colour.
Add in the tomato puree, capsicum and basil.
add the zucchini and eggplant and stir everything to coat.
Pour into a baking dish.
Cover with cheese and bread rumbs.
cook at 180 degrees celsius for 25 minutes, until golden and bubbling.
Notes
You can also prep this up until baking and then pop in the fridge and bake at dinner time.
Recipe video
Nutritional Information
Serving:
1
g
|
Calories:
249
kcal
|
Carbohydrates:
24
g
|
Protein:
11
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
28
mg
|
Sodium:
373
mg
|
Fiber:
5
g
|
Sugar:
8
g
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