Sweet Potato & Mediterranean Vegetable Parmigiana
Ingredients
- 2 medium aubergines sliced
- 2 medium courgettes sliced
- 2 roasted red peppers
- 1 medium - large sweet potato sliced
- 1 medium chopped onion
- 2 tbsp olive oil
- 3 cloves garlic
- 2 bay leaves
- 1 tbsp dried oregano
- 1 tin chopped tomatoes
- 2 tablespoons tomato purée
- 2 tsp sugar
- 1 tsp balsamic vinegar
- 200mls veg stock
- 1 ball buffalo mozzarella
- 200g grated parmesan
- handful of freshly chopped basil
Preparation
Separately griddle the fresh veg in batches on a hot griddle until they are three quarters done and set aside
Make the sauce - add the olive oil to a medium hot pan and sauté the onions for a few minutes until they start turning translucent, add the chopped garlic and bay leaves and sauté for another few minutes or until the onions are starting to colour
Add the chopped tomatoes, veg stock, oregano, tomato purée, balsamic vinegar and sugar and bring up to a simmer, stir and cover for five minutes
Then remove the lid and cook down on a light simmer until you have a rich tomato sauce approx 15-20 minutes, add the chopped basil and season
Remove the bay leaves and set aside
Preheat oven to 190 degrees celsius
Using an ovenproof dish, layer the sweet potato and the roasted peppers, spoon over a layer of the sauce (2 layers of sauce total) and then sprinkle a handful of parmesan on top
Then layer the courgettes, add the second layer of sauce and then put the aubergines on top
Add slices of the mozzarella on top of the dish and then 2 more handfuls of grated parmesan
Bake for 35 - 40 mins
Cheesefordays
Foodobsessedgirl
Italianfood #vegetarian #plantbased #cheese #parmesan #goodfood #delicious #healthyfood #food #foodie #foodporn #cooking #homemade #homecooking #onthetable #heresmyfood #onthetable #feedfeed #foodblogfeed #lifestyle #cornwall #eattherainbow #recipe #fromscratch #lovetocook #slimmingworld #leanin15 #hungry