Cheesy Pumpkin, Tomato & Veggie Bake

Meanwhile, finely chop brown onion and garlic. Thinly slice pear (see ingredients).

In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook onion until tender, 3-4 minutes. Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add diced tomatoes with garlic & onion, vegetable stock powder, a good pinch of brown sugar, the butter and a splash of water. Simmer until slightly thickened, 5-6 minutes. Stir in 1/2 the baby spinach leaves until just wilted. Season to taste.

While the sauce is simmering, combine panko breadcrumbs and grated Parmesan cheese in a medium bowl. Drizzle with olive oil. Season, then stir to combine.

Transfer roasted veggies to a baking dish. Add the tomato sauce, gently stirring to combine. Top evenly with shredded Cheddar cheese, followed by the pangrattato. Bake until golden, 8-10 minutes. Meanwhile, combine pear and remaining spinach in a second medium bowl. Add a drizzle of balsamic vinegar and olive oil. Season, then toss to coat.