- 2 large potatoes, peeled and chopped
- 1 large sweet potato (kumara), peeled and chopped
- 100g cauliflower, cut into florets
- 100g broccoli, cut into florets
- 1 zucchini (courgette), thickly sliced
- 425g can chopped tomatoes
- 1 red onion, chopped
- 2 cloves garlic, finely chopped
- 1 sprig rosemary, leaves removed and chopped
- 2 Weet-Bix, crushed
- ½ cup wholegrain breadcrumbs
- ½ cup reduced-fat tasty cheese, grated
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt0fc6519b3e2bf79d/635fbe9215cfae0890960d06/SanitariumWeetbix-335.jpg?width=910&height=400&format=jpg&quality=95&crop=910%3A400)
Vegetable bake
Serves: 4
Prep: 20
Cook: 30
Ingredients
Method
- Pre-heat oven to 200°C. Bring a large saucepan of water to the boil. Add potato and sweet potato (kumara) and cook for 10 minutes. Add cauliflower, broccoli and zucchini (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 oven proof dish.
- Combine Weet-Bix and breadcrumbs together and sprinkle over vegetables. Top with cheese and bake for 15 minutes or until golden brown.