Cheesy Pumpkin, Tomato & Veggie Bake
with Pear Salad & Pangrattato
What do you get when you bake slightly sweet roasted veg with a homemade herby tomato sauce, shredded Cheddar and a Parmesan-spiked pangrattato? The kind of dish that will have you excited to eat your veggies! Serve with a refreshing pear salad for added texture and to cut through the richness.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 bag
Peeled & Chopped Pumpkin
1
zucchini
1
onion
2 clove
garlic
½
pear
1 box
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
1 bag
mixed leaves
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
garlic & herb seasoning
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk;)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Cut zucchini into bite-sized chunks. Place zucchini and peeled & chopped pumpkin on a lined oven tray. Drizzle generously with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
Meanwhile, finely chop 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 mixed 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 mixed leaves in a second medium bowl. Add a drizzle of balsamic vinegar and olive oil. Season, then toss to coat.
Divide cheesy pumpkin, tomato and veggie bake between plates. Serve with pear salad.
