Vegetable bake

Recipe from: 8/1/1996 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • 1
    kg
    mixed frozen vegetables
  • salt
  • OR
  • 200
    g
    carrots, scraped and cut into pieces
  • 200
    g
    courgettes, washed and cut into pieces
  • 200
    g
    baby mealies
  • 200
    g
    cauliflower, broken into florets
  • 1
    red pepper, seeded and cubed
  • 1
    onion, finely chopped
  • CRUST
  • 250
    ml
    self-raising flour
  • 5
    ml
    salt
  • 30
    ml
    butter
  • 1
    extra-large egg, whisked
  • 250
    ml
    milk
  • 5
    ml
    thyme
  • 1
    ml
    mustard powder
  • 125
    ml
    grated Cheddar cheese
 

Method

30 mins
 
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.
 

Read more on: bake
 

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