Feta and sesame-crusted vegetable bake


Ingredients 16
Servings 6
Time

Ingredients

  • 4
    leeks
  • olive oil and butter
  • 4
    medium potatoes
  • 5
    medium baby marrows
  • 4
    medium tomatoes
  • 1
    egg
  • 250
    ml
    natural yoghurt
  • 200
    ml
    vegetable or chicken stock
  • 2
    cloves garlic, crushed
  • salt and milled pepper
  • TOPPING
  • 200
    ml
    wholewheat breadcrumbs
  • 60
    ml
    sesame seeds
  • 1
    lemon, grated peel
  • 125
    ml
    crumbled feta cheese
  • milled black pepper
 

Method

 
Halve leeks and slice lengthways into strips. Stir-fry leeks in a little olive oil and butter until lightly browned. Set aside. Slice all vegetables into medium-thick slices (cut baby marrows lengthways). Butter a 2 litre (8 cup) oven-to-table dish. Layer vegetables alternatively in dish, beginning and ending with potato. Whisk remaining ingredients together and pour over vegetables. Cover with foil and bake at 180 ºC for 30 minutes. TOPPING: Mix all ingredients, except butter. Remove foil from vegetables, scatter topping over and dot with butter. Bake for a further 20 to 30 minutes. Vegetables should be soft, and liquid mostly absorbed. If topping has not browned sufficiently, grill briefly to achieve desired result.
 

Read more on: bake
 

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