Spring Veggie Casserole a great way to take advantage of the abundance of spring vegetables in the shops. This dish is an absolute classic, made that little bit healthier by using a few clever tricks. It’s high in protein, low in salt and calories, and delicious to boot. Make dinner meat-free tonight and put this nourishing vegetarian recipe on to bake. By baking your vegetable you retain all those wonderful vitamins and flavours and its gluten free too! We love this quick and easy dish which works well as a main course. It makes a great side dish too.
Spring Veggie Bake
Celebrate spring with this healthy, easy to prepare and delicious Veggie Bake
- 500gms / 1lb new or fingerling potatoes
- 250gms / 8oz blanched green beans
- 1 small onion
- 6oz / 200gms Pancetta or smokey bacon
- 1 tsp o fresh thyme leaves
- 500gms / 1lb of Zucchini or courgette
- 500gms / 1lb cherry tomatoes, halved
- Olive Oil to Drizzle
- 1 cup of grated parmesan cheese
- Salt and pepper to taste
Prepare enough fingerling (or new) potatoes to cover the 8"x16" casserole dish
Add about a cup blanched green beans and mix
Make a mix of 1 small onion, 6oz of pancetta, 2 cloves of finely minced garlic, 1 tsp fresh thyme leaves, salt and pepper.
Pour 2/3 of the mix on potatoes and green beans
Drizzle with olive oil.
Cut zucchini (courgette) in 1/4 inch slices to cover the top.
Add halved cherry tomatoes and slot in-between the zucchini
Top with remaining onion mix add salt and pepper to taste
Drizzle with olive oil.
Bake at 350f /180c for 40 minutes covered with foil
Bake for a further 20 minutes at 450f / 220 uncovered until zucchini is light brown
Remove from oven sprinkle parmesan cheese on top
Then rest for 10 min.
We chose a Christophe et Fils Chablis 2018. Easy drinking with just the right balance of freshness and flavour. It’s a classic with most vegetable dishes, but it has enough body and strength to stand up to a little bit of chicken tandoori if you’ve a taste for it. Available from Naked Wines
If you like this recipe try our other vegetarian dishes:
Vegetarian and Vegan Options
This recipe can be easily adapted for a vegan or vegetarian palate. For the vegetarian option just leave out the pancetta and you are good to go. To make the recipe totally vegan, leave out the pancetta and replace the parmesan cheese with a coconut based parmesan which is now available from most good supermarkets. Which ever way you decide to go its a great dish to welcome in the abundance of spring.