Ingrédients pour Vegie Bake
- Red Onion
- Garlic Cloves
- Red Capsicum
- Tomatoes
- 1 medium zucchini, chopped
- 1 medium eggplant, chopped
- Vegetable Oil
- Balsamic Vinegar
- Cannellini Beans
- Salt And Pepper
- Eggs
- 2 tablespoons fresh basil, chopped
- Parmesan Cheese
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Comment préparer Vegie Bake
- Preheat oven to 190°C (170°C fan-forced).
- Lightly grease a 3.5L ovenproof dish.
- Chop 1 medium onion, 2 cloves garlic, 1 red capsicum, 2 medium tomatoes, 1 medium zucchini, and 1 medium eggplant.
- Combine chopped onion, garlic, capsicum, tomatoes, zucchini, and eggplant in the prepared dish.
- Drizzle with 2 tablespoons of olive oil. Bake for 1 hour, or until vegetables are tender, stirring halfway through.
- Stir in 1/4 cup red wine vinegar, 1 (400g) can of drained cannellini beans, and season generously with salt and pepper.
- Make 4-6 indents in the surface of the vegetable mixture. Crack one egg into each indent.
- Bake for 8-10 minutes, or until eggs are cooked to your liking.
- Sprinkle with 2 tablespoons of fresh basil and 1/4 cup grated parmesan cheese.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
56g
Fat
24g
Carbs
13g
