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Home » vegetable » roasted vegetable layer bake

roasted vegetable layer bake

14 August, 2019

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Roasted vegetable layer bake, a go to Vegetarian dish when you want to serve something a little more impressive.

Roasted vegetable layer bake is a dish that we created when we had a Vegetarian friend coming to dine with us. Having spent 15 years as a Vegetarian myself, often served goats cheese or mushroom, I enjoy neither! We wanted something a little different, something that hero’d the vegetables. This simple layer bake does just that. Roasted vegetables layered in a dish and covered with a savoury cheese sauce.

Two individual casserole pots of a creamy vegetable bake topped with melted cheese and served on a dark wooden board.

We used Comte cheese in the sauce as it’s nutty, but in no way overpowers the vegetables. The sauce is made using a technique similar to a bechamel sauce, replacing the milk with vegetable stock. This gives the sauce a savoury flavour and a lighter finish than if using milk or cream. After all this dish is about the vegetables.

Do I have to use the vegetables suggested within the recipe?

We have used layers of roasted butternut squash, sweet peppers, courgettes and onion. However be creative and use the vegetables that you have to hand or like to eat. Celeriac works well in this dish as does aubergine and sweet potato.

An individual casserole vegetable bake with cheese baked on top and oozing over the edge served on a wooden board with a glass of rose wine in the back.

Although this recipe was created with our Vegetarian diners in mind, it’s a lovely dish to try out on the family. It makes a great mid week dinner dish for those days when you want to lessen the meat load. I love vegetables and aside from the odd one or two, therefore not many that I don’t enjoy. This recipe is a great way to eat your way through your 5-a-day.

Pin the recipe for later:

two images of a small casserole dish filled and oozing over the edges with baked cheese sauce of a cheesy vegetable bake and served on a wooden chopping board.

Additional recipe suggestions:

If you enjoyed this recipe then try our Risotto with Confit Tomato, our Bean Chilli, or our Ravioli Caprese, both great Vegetarian dinner party dishes.

Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.

A small casserole dish of a melting vegetable bake topped with cheese and oozing out over the edges in a crispy finish.

Roasted Vegetable Layer Bake

Roasted vegetable layer bake, my go to Vegetarian dish when you want to serve something a little more impressive.

5 from 1 vote
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Prep Time: 1 hr
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 30 mins
Servings: 4 people
Calories: 462kcal
Author: Lesley Garden

Ingredients

  • 1 small butternut squash (peeled & sliced)
  • 2 red peppers
  • 1 large courgette (sliced)
  • 1 medium onion (sliced)
  • 1 tsp olive oil
  • salt & pepper

Sauce

  • 50 g butter
  • 4 tbsp plain flour
  • 500 ml vegetable stock
  • 200 g comte cheese (grated)
  • salt & pepper

Instructions

  • Gently pare and slice the top of the butternut squash into 8 thin circles about 0.5cm thick and place on a non-stick baking sheet. Brush with olive oil and season with salt and pepper. Place in a pre-heated oven at 180CFan and roast for 20 minutes. Remove from oven and set aside to cool.
  • Meanwhile heat up a grill pan and place the peppers on it, taking care to char each side well. Once the skin has blistered and blackened place the peppers into a plastic bag and seal. Set aside and allow the bag to steam up. After about 10 minutes remove the pepper and the outer skin should slip off easily. Divide each pepper into quarters, discarding the stem and seeds, and set aside.
  • Top and tail the courgette and cut into 4 slices length ways. Cut each length in half across the middle to give you 8 pieces in total. Now using the same grill pan, char the strips of courgettes on both sides. You want them to colour but not to burn and dry out. Set aside until ready to use.
  • Thinly sliced the onion and break into individual rings. Place the onion in a bowl and pour over boiling water and set aside for 10 minutes before draining and placing on some kitchen paper to remove any excess water.

Sauce

  • Melt the butter in a non-stick saucepan and stir in the flour. Turn the heat right down and cook gently for 5 minutes to allow the flour to cook, but not burn!
  • Increase the heat to medium-high and gradually add the chicken stock to the saucepan in batches. Take care to beat out any lumps ensuring a smooth sauce.
  • Once the stock has been added and you have a thick, smooth sauce add 160g of the comte cheese and season to taste.
  • To assemble the bake, place the vegetables into individual dishes in alternative layers, squash, pepper, courgette and onion. Repeat this process for a further layer of vegetables.
  • Pour over the cheese sauce and sprinkle over the remaining cheese on top.
  • Place the dishes on a baking sheet in an oven at 180CFan and bake for 30 minutes.
  • Remove from the oven and allow to sit for 5 minutes before serving.

Notes

This recipe can be easily doubled up depending on the amount of diners you have.
The bottom portion of the butternut squash can be set aside and used for making soup.
If you don't have time to skin the peppers simply buy them already roasted in a jar. Take care to wash off any residue oil and dry well before adding to the dish.
Nutrition Facts
Roasted Vegetable Layer Bake
Amount Per Serving
Calories 462 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 16g100%
Cholesterol 82mg27%
Sodium 772mg34%
Potassium 994mg28%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 10g11%
Protein 19g38%
Vitamin A 22945IU459%
Vitamin C 126.1mg153%
Calcium 617mg62%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Main Course
Cuisine : British
Keyword : vegetarian
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Tagged With: vegetarian 2 Comments

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Reader Interactions

Comments

  1. Michelle

    25 November, 2019 at 21:11

    Can you do this in just one big oven proof dish instead of the individual dishes?

    Reply
    • Lesley

      26 November, 2019 at 07:03

      Hi Michelle, yes I’ve done it in one large dish too, just layer it like you would in the smaller dishes. Lesley

      Reply

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