Cheese and Vegetable Potato Bake
- Prep in:
- 15 mins
- Cook in:
- 15 mins
- 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
Try this Cheese and Vegetable Potato Bake for a delicious and nutritious evening meal. Taking just 15 minutes to prep and 15 minutes to bake this is great for those short on time.
- Heat the oil in a large pan then add the onion and garlic and fry gently 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 purée, red wine or Worcestershire sauce and oregano to the vegetables. Season and simmer for 5 minutes.
- Transfer to an ovenproof dish then top with the potato slices, sprinkle with the cheese and cook for 15 minutes or until the top is golden brown.
Ingredients
450g smooth or salad potatoes, scrubbed and sliced
1 tablespoon vegetable oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and crushed
2 red or green peppers, cut into small chunks
1 courgette, chopped
1 celery stick, chopped
1 tablespoon tomato purée
3 tablespoons red wine (or you can use a shake of Worcestershire sauce instead)
1 tablespoon dried oregano
3 tomatoes, roughly chopped
50g hard cheese, grated
