Mediterranean vegetable bake

Mediterranean vegetable bake

4.7 66 ratings

Prep. 20 min

Total 50 min

2 portions

Ingredients

Parmesan cheese cut into cubes (3 cm)
40 g
mozzarella cheese cut into cubes (3 cm)
20 g
bread cut into pieces and slightly frozen
2 slices
onion cut into quarters
1
garlic cloves
2
anchovy fillets
3
pickled capers drained
1 tsp
olive oil
20 g
dried oregano
1 tsp
Vegetable stock paste (see Tips)
2 tsp
canned crushed tomatoes
400 g
water
30 g
red capsicum cut into strips (2 cm) then strips cut into halves
190 g
green capsicum cut into strips (2 cm) then strips cut into halves
130 g
zucchini cut into pieces
310 g
yellow squash cut into quarters
4
canned chickpeas rinsed and drained
400 g
pitted green Sicilian olives
50 g
feta cheese cut into cubes
100 g
ground black pepper to taste
1 pinch

Difficulty

easy

Nutrition per 1 portion

Protein 49.3 g

Calories 3739 kJ / 890 kcal

Fat 42 g

Fibre 26.7 g

Carbohydrates 66.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Cooking for Me and You 70 Recipes
Australia and New Zealand

You might also like...

Show all

Pasta alla puttanesca

35 min

Marinated white fish fillets with chermoula sauce and couscous salad

1 h 10 min

Prawn and noodle stir-fry

25 min

Salmon en croute

50 min

Lemon garlic salmon with green bean gremolata

2 h 25 min

Teriyaki salmon bowl

1 h 15 min

Sous vide salmon with avocado cream (TM6)

1 h 5 min

Steamed coconut and prawn soup

30 min

Prawn yakisoba (TM6 only)

35 min

Prawn dumplings with dipping sauce (Brendan Pang)

2 h 50 min

Risoni with salmon and spinach

25 min

Mediterranean salmon and couscous parcels

25 min

Show all