An incredibly simple, versatile dish
We whipped up this dish to use up some leftover vegetables- you can do the same- and then serve this either as a vegetarian main dish for two, or as a side dish to share for 3-4 people. Most of the ingredients are store cupboard essentials, so it should be quick and easy to put together.
Servings
2
Prep time:
5min
Cook time:
25min
Difficulty:
Easy
Ingredients
- 1/2 cauliflower
- 1 leek
- 1 can chopped tomatoes (400g)
- 100g grated Emmental cheese
- 3 tbsp dried herbs
- salt and pepper to taste
In this recipe, we used a mix of dried herbs- basil, thyme, oregano. Feel free to use whatever dried herbs you have available- or use fresh herbs if you have these to hand.
Also, the vegetables can be replaced to use whatever you have in the fridge: courgettes, peppers,aubergine, broccoli would all work well. Similarly, frozen vegetables could be used- just parboil them for a bit longer.
If you do not have Emmental, grated cheddar, mozzarella or parmesan would also work.
Step by Step Instructions
Step 1
First, prep the vegetables: remove the outer leaves from the cauliflower, then chop into bite-sized florets. Halve the leek, then rinse if necessary to remove any mud, then chop. Par boil the vegetables for around 4 minutes, then drain and set aside.
Step 2
Next, made the tomato sauce: in a bowl combine the chopped tomatoes and the herbs, then mix well.
Step 3
Preheat your oven to 230 degrees C (440 degrees F). It is now time to put together the bake: first add the vegetables into a roasting dish.
Step 4
Next, pour over the tomato sauce, adding salt and pepper to taste.
Finally, sprinkle over the cheese.
Step 5
Bake in the oven for around 18 minutes.
The, turn down the heat to 200 degrees C (390 degrees F), for a further 3 minutes.
Step 7
The cheese should melt and become a bit golden. The dish is now ready to serve. Enjoy!
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