200gcomte cheese(grated - substitute with vegetarian cheese if serving vegetarian diners.)
salt & pepper
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/200C 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.
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/200C and bake for 30 minutes.
Remove from the oven and allow to sit for 5 minutes before serving.
If serving vegetarian diners substitute the Comte cheese with a suitable vegetarian alternative.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.
Roasted Vegetable Layer Bake
Amount Per Serving
Calories 462Calories from Fat 252
% Daily Value*
Saturated Fat 16g100%
Vitamin A 22945IU459%
Vitamin C 126.1mg153%
* 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 •