Name: Vegetable bake
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 kg mixed vegetables frozen; salt; or; 200.00 g carrots scraped and cut into pieces; 200.00 g courgettes chopped; 200.00 g baby corn; 200.00 g cauliflower broken into florets; 1.00 red pepper deseeded and cubed; 1.00 onion finely chopped; 250.00 ml flour self-raising; 5.00 ml salt; 30.00 ml butter; 1.00 eggs extra-large, whisked; 250.00 ml milk; 5.00 ml fresh thyme; 1.00 ml mustard powder; 125.00 ml cheddar cheese grated

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Ingredients (17)

1.00 kg	mixed vegetables — frozen
	salt
	or
200.00 g	carrots — scraped and cut into pieces
200.00 g	courgettes — chopped
200.00 g	baby corn
200.00 g	cauliflower — broken into florets
1.00	red pepper — deseeded and cubed
1.00	onion — finely chopped

CRUST

250.00 ml	flour — self-raising
5.00 ml	salt
30.00 ml	butter
1.00	eggs — extra-large, whisked
250.00 ml	milk
5.00 ml	fresh thyme
1.00 ml	mustard — powder
125.00 ml	cheddar cheese — grated

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray.
Boil the frozen vegetables until just done but still crisp, or cook in the microwave oven. Drain well and season with salt. Turn into the prepared oven dish. If using fresh vegetables, boil the carrots, courgettes, mealies and cauliflower until just tender. Drain and turn into the prepared oven dish. Sauté the pepper and onion in oil and spoon on top of the vegetables.
Sift the self-raising flour and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix the egg, milk, thyme and mustard and add to the flour mixture, stirring with a wire beater until smooth. Stir in the cheese and pour over the vegetables. Bake for 30 minutes or until the crust is baked through and golden brown.
Serves 6 as a side dish.