Ingredients
- 2 large potatoes, peeled and chopped
- 1 large kumara, peeled and chopped
- 100g cauliflower florets
- 100g broccoli florets
- 1 courgette, thickly sliced
- 425g can chopped tomatoes
- 1 red onion, chopped
- 2 cloves garlic, finely chopped
- 1 sprig rosemary, leaves removed and chopped
- 2 Gluten Free Weet-Bix bisuits, crushed
- ½ cup gluten free breadcrumbs
- ½ cup reduced-fat tasty cheese, grated
Method
- Preheat oven to 200°C. Bring a large saucepan of water to the boil. Add potato and kumara and cook for 10 minutes. Add cauliflower, broccoli and courgette and cook for a further 2 minutes, then drain well.
- Place vegetables in a bowl and mix through tomatoes, onion, garlic and rosemary. Pour into an ovenproof dish.
- Combine Gluten Free Weet-Bix biscuits and breadcrumbs and sprinkle over vegetables. Top with cheese and bake for 15 minutes or until golden brown.