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Italian Vegetable And Ricotta Bake




Source of Recipe


australian women's weekly


List of Ingredients




2 tablespoons olive oil
2 zucchini, cubed
½ butternut pumpkin, peeled and cubed
4 slender eggplants, cubed
1 red capsicum, de-seeded and chopped
200g mushrooms, quartered
3 cloves garlic, chopped
½ semi dried tomatoes, optional
600mls tomato passata *
1 cup ricotta
½ cup basil leaves, torn
parmesan shavings
tapenade (olive paste), to serve, optional*

Recipe



Preheat oven to 180°C.

Heat olive oil in a large heavy based, high sided frying pan. Add the vegetables in batches and cook until browned. Add garlic and cook for 1 minute. Add the passata and semi dried tomatoes and season well.

Pour half the vegetable mixture into a baking dish. Dot with the ricotta and sprinkle over half the basil leaves and seasoning as you go.

Bake for 20 minutes. Serve sprinkled with parmesan shavings and remaining basil leaves.

N.B. Alternatively you can brush the baking dish with the olive paste.
This dish is great on it's own, or it can be served with grilled meats.

*Passata is a rich tomato purée made from sieved ripe tomatoes. The Australian Cook's Dictionary by Denise Greig