Vegetable Bake Recipe with Potato & Vegetable

Cheese and vegetable potato bake recipe
Prep in Prep in:
15 mins
Cook in Cook in:
15 mins
Serves Serves:
4
Per Serving %RI
KCALS 213.8 10.7
Fat 8.5g 9.4
Sat Fat 3.5g 11.7
Salt 0.2g 3.3
Sugar 5.7g

Method

Heat the oil in a large pan then add the onion and garlic and gently fry until soft.

Add the peppers, courgette and celery and continue to fry for 10 minutes.

Meanwhile place the potatoes in a pan of boiling water, cover and simmer for 10 minutes or until tender, drain and set aside.

Stir in the tomato puree, red wine, oregano, salt and pepper into the vegetables. Simmer for 5 minutes.

Transfer to an ovenproof dish then top with the cooked slices of potatoes, sprinkle over the grated cheese and cook for 15 minutes or until the top is golden brown.

Ingredients

1 tbsp vegetable oil

1 English onion, finely chopped

1 clove garlic, crushed

2 red/green peppers, cut into small chunks

1 courgette, chopped
1 stick of celery, chopped

1 tbsp tomato puree

3 English tomatoes, roughly chopped

3 tbsp red wine (or you could use a shake of Worcestershire sauce instead)

1 tbsp dried oregano

450g smooth or salad potatoes, scrubbed and sliced

50g Cheshire cheese, grated

1 tbsp vegetable oil 1 English onion, finely chopped 1 clove garlic, crushed 2 red/green peppers, cut into small chunks 1 courgette, chopped
1 stick of celery, chopped
1 tbsp tomato puree 3 English tomatoes, roughly chopped 3 tbsp red wine (or you could use a shake of Worcestershire sauce instead) 1 tbsp dried oregano 450g smooth or salad potatoes, scrubbed and sliced 50g Cheshire cheese, grated

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