Cheesy-Crusted Vegetable Bake
A heartwarming dish for the whole family, especially on cooler autumn and winter nights. This is so easy to make and it tastes even better the next day.
Ingredients 11
400 g pumpkin, (squash), peeled, thinly sliced
400 g potatoes, peeled, thinly sliced lengthways
1 zucchini, (courgette), sliced diagonally
2 tbsp butter, melted
1 tsp mixed dried Italian herbs
sea salt, to taste, omit for babies
ground black pepper, just a tiny amount for babies
360 g cherry tomatoes
50 g parmesan, grated, use ricotta for babies
60 g cheddar, grated, use a mild variety for babies
60 g panko (Japanese) breadcrumbs
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Method 5
Preheat the oven to 180°C (350°F). Grease and line a medium baking dish with baking paper.
Place the , and in a large mixing bowl. Combine the and together in another bowl, then toss the mixture through the vegetables, and season with salt and .
Transfer the vegetables to the baking dish in an even layer. Spread the over the top. Cover the dish with foil and bake for 45 minutes.
Remove from the oven and take off the foil. Increase the heat of the oven to 200°C (400°F). Top the dish with the grated , grated and , return to the oven and bake for a further 15 minutes, or until the crust is golden and the vegetables are tender when pierced with a knife. Serve hot.
Store in an airtight container in the refrigerator for up to 2 days.
Pam Brook's tips
For younger babies thin with a little water and purée until smooth. Allow to cool before serving.
For older babies mash to a lumpy texture. Allow to cool before serving.
For toddlers serve as for adults, but allow to cool before serving.
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Notes
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