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Vegetable bake

Serves: 4
Prep: 20
Cook: 30

    Loaded with fibre, this is a hearty, healthy and delicious addition to any main meal.


    • 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


    1. 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.
    2. Place vegetables in a bowl and mix through tomatoes, onion, garlic and rosemary. Pour into an oven proof dish.
    3. Combine Weet-Bix and breadcrumbs together and sprinkle over vegetables. Top with cheese and bake for 15 minutes or until golden brown.

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