MARKUS’S MAGNIFICENT VEGETABLE BAKE

 

INGREDIENTS FOR VEGETABLE BAKE A LA MARKUS

This dish can be served with meat, fish or chicken or as a vegetarian option or vegan if you leave out the parmesan

PREPARATION:-  1/2 HOUR

COOKING IN OVEN  ½ HOUR

 

TOMATO SAUCE

550 grams baby Roma tomatoes

2 teaspoons Tomato paste

chilli

20 fresh basil leaves

1 cup of chicken stock

½ teaspoon of mixed Italian herbs

1 cup of White wine

 

PASTA

1 ½  cups of barilla pasta

 

VEGETABLES

3 zucchinis chopped into  1 inch pieces.

2 cups of green frozen soya beans

2 cups of peas

 

PREPARATION

  1. Cook pasta
  2. Put 2 tablespoons of olive oil in large frypan. Fry zucchini until partially cooked/just starting to turn brown.  NOT SOGGY.
  3. Cook tomatoes, basil, garlic, chilli and tomato paste in another pan in one tablespoon of olive oil.
  4. Sprinkle with salt
  5. Get one large oven dish and put pasta and zucchinis in it.
  6. Put tomatoes in zucchini frypan with let over olive oil on high heat
  7. Add white wine, herbs and chicken stock and cook to reduce stock until sauce is thickened.
  8. Add peas and soya beans to oven dish and tip tomato mixture over it.
  9. Mix in 80 to 100 grams of parmesan cheese and flatten on top
  • Cover evenly with 150 to 180 grams of parmesan and dob with olive oil.

Cook in oven for ½ an our at 180 degrees.

This vegetable dish keeps well for a couple of days.  To eat the next day add some more parmesan and put in the oven for 20 minutes at 160 degrees.

 

 

 

 

 

Published by

Susan Joy Alexander

Susan Alexander is a former tennis champion, successful business woman and a poet.

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