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Vegetable Bake with Tomato, Feta & Basil

Vegetable Bake with Tomato, Feta & Basil

Children love this recipe! A great way for the whole family to get their vegetable fix!

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You Will Need:

¼ cup (60 ml) olive oil

2 aubergines, cubed

6 baby marrows, cubed / chopped

1 red pepper, cubed

1 onion, peeled and chopped

1 x 500 g Ina Paarman’s Farmstyle Tomato Soup

2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning

¼ cup (60 ml) Ina Paarman’s Basil Pesto

2 wheels feta cheese

¼ cup (60 ml) olive oil

2 aubergines, cubed

6 baby marrows, cubed / chopped

1 red pepper, cubed

1 onion, peeled and chopped

1 x 500 g Ina Paarman’s Farmstyle Tomato Soup

2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning

¼ cup (60 ml) Ina Paarman’s Basil Pesto

2 wheels feta cheese

You will need You will need
Stir-fry aubergines Stir-fry aubergines
Stir-fry baby marrow Stir-fry baby marrow
Stir-fry peppers and onions Stir-fry peppers and onions
Add Tomato Soup Add Tomato Soup
Top with Pesto and feta Top with Pesto and feta

Method:

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

In a large heavy-based frying pan, heat 3 T (45 ml) olive oil.

First fry the aubergines until browned.

Remove from the pan and keep aside. Add more oil.

Next, repeat the process with the baby marrows.

Remove and then fry the red pepper and onion until lightly browned.

Add the aubergine and baby marrow back into the pan and stir in the Tomato Soup.

Season with Garlic Pepper Seasoning, and dish into an oven proof dish.

Dollop the Basil Pesto all over the vegetables and crumble the feta cheese on top.

Bake for 20 - 25 minutes.

Vegetable Bake with Tomato, Feta & Basil

Children love this recipe! A great way for the whole family to get their vegetable fix!

Vegetable Bake with Tomato, Feta & Basil

You Will Need:

¼ cup (60 ml) olive oil

2 aubergines, cubed

6 baby marrows, cubed / chopped

1 red pepper, cubed

1 onion, peeled and chopped

1 x 500 g Ina Paarman’s Farmstyle Tomato Soup

2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning

¼ cup (60 ml) Ina Paarman’s Basil Pesto

2 wheels feta cheese

Method:

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

In a large heavy-based frying pan, heat 3 T (45 ml) olive oil.

First fry the aubergines until browned.

Remove from the pan and keep aside. Add more oil.

Next, repeat the process with the baby marrows.

Remove and then fry the red pepper and onion until lightly browned.

Add the aubergine and baby marrow back into the pan and stir in the Tomato Soup.

Season with Garlic Pepper Seasoning, and dish into an oven proof dish.

Dollop the Basil Pesto all over the vegetables and crumble the feta cheese on top.

Bake for 20 - 25 minutes.

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