I felt inspired to be creative and make something a little different. I didn’t really have a goal in mind, except the desire to use a lot of colourful, fresh, seasonal vegetables. I felt inspired by the beautifully colourful fresh produce in season right now. You can use anything that takes your fancy, so be creative! Just be prepared to spend a fair bit of time in the kitchen. This dish requires a lot of preparation as you have to griddle/fry some of the vegetables before you finally place it in the oven to bake. I think it’s worth your time though, especially if you can make a large batch as it will keep for a few days.
I present to you my very tasty vegetarian moussaka / vegetable bake aka: Veggie Moussa-bake !! 😀
My Ingredients (…but use whatever catches your eye.)
2 celery sticks
Handful of mushrooms
3 large garlic cloves
1 large red onion
680g tomato passata
Herbs & Seasoning: Thyme, Paprika, Cinnamon, Maldon Salt, Ground black pepper, Fresh curly leaf parsley & Virgin olive oil
2 large courgettes – thinly sliced lengthways into strips
2 aubergines – thinly sliced
Potatoes – thinly sliced
Cheese: Grated parmesan cheese & Fresh buffalo mozzarella
1. Tomato Sauce
2. Vegetable layers
Slice your vegetables and fry/griddle lightly with a little olive oil and salt. It’s a good idea to keep the vegetables in separate plates, as it will help you in step 3.
3. Layer it up!
Drizzle some olive oil and sprinkle some grated parmesan cheese at the bottom of your oven dish. Proceed to layer the vegetables. I did not mix the layers. I used all the potatoes to create the base (and some tomato sauce), followed by the courgettes and aubergines. I sprinkled parmesan between most layers, plus tomato sauce. I pulled the mozzarella and added one layer in the middle of the bake, and then another layer at the very top. The cheese melts beautifully, bringing all the layers together.
Check out my roasted beetroot recipe 🙂
Waste Not Want Not!! Cover the leftover veggie moussa-bake with a homemade bechamel sauce for a little variety.