Pumpkin & Eggplant Vegetable Bake

Vegetable bakes make a perfect side dish especially when you’re looking for something a bit different to the traditional green beans and potatoes. This dish comes together easily and quickly and is the perfect addition to any dinner party. You can even prepare the dish ahead of time and just top with breadcrumbs and cheese to bake when you’re getting close to serving. 

Serves: 4 people (as a side)
Prep time: 10 mins
Cook time: 25 mins

Ingredients:

1 small zucchini
1 common tomato
1 small eggplant
200g jap pumpkin
½ tbsp olive oil
½ teaspoon garlic infused olive oil
1 tbsp oregano
⅓ cup gluten free croutons or ¼ cup gluten free breadcrumbs
¼ cup cheddar cheese

Method:

1. Preheat an oven to 180°C.

2. Slice the zucchini, tomato, eggplant and pumpkin thinly. 

3. Heat a large frypan to medium heat. Add in both oils to heat.

4. Add in the croutons or breadcrumbs and toast for 5 minutes or until golden. Set aside.

5. Add all the vegetables to the frypan except for the tomato. Sprinkle with oregano and cook for 5 - 8 minutes or until softened.

6. In a baking dish, layer all the vegetables. Top with croutons or breadcrumbs and cheese.

7. Bake for 5 - 8 minutes in the oven until the cheese has melted.

This gluten free and low FODMAP vegetable bake goes really well with roasted red meat. It’s also perfect for festive occasions like Christmas lunch or dinner. The combination of the pumpkin and tomato give a little sweetness to the dish that compliments that savoury zucchini and eggplant really well. Plus, who doesn’t like a dish that’s topped with croutons and cheese?