Vegie Bake

Name: Vegie Bake
Ingredients: 1 red onion (medium, chopped); 2 garlic cloves (minced); 1 red capsicum (large, chopped); 3 tomatoes (large, chopped); 2 zucchini (medium, chopped); 1 eggplant (medium, chopped); 2 tablespoons vegetable oil (or olive); 2 tablespoons balsamic vinegar; 400 g cannellini beans (canned, rinsed); salt and pepper; 4 eggs; 14 cup basil (shredded); 12 cup parmesan cheese (shaved)

13 ingredients

7 steps

Ingredients

1 red onion (medium, chopped)
2 garlic cloves (minced)
1 red capsicum (large, chopped)
3 tomatoes (large, chopped)
2 zucchini (medium, chopped)
1 eggplant (medium, chopped)
2 tablespoons vegetable oil (or olive)
2 tablespoons balsamic vinegar
400 g cannellini beans (canned, rinsed)
salt and pepper
4 eggs
14 cup basil (shredded)
12 cup parmesan cheese (shaved)

Directions

1

Preheat oven 190/170C fan forced.
2

Lightly grease a 1.5L (6 cup) ovenproof dish.
3

Combine onion, garlic, capsicum, tomato, zucchini and eggplant and put into prepared dish.
4

Drizzle with oil and bake for 1 hour or until vegetables are tender, stirring once.
5

Stir in vinegar and beans and season with salt and pepper.
6

Make indents in the surface of vegie mixture and break an egg into each indent and then bake for 8 to 10 minutes or until eggs are cooked.
7

Sprinkle with basil and parmesan and serve at once.