Our best ever green vegetable bake
Saturday, November 16, 2019
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Layers and layers of delicious goodness! - by Ellie Vernon
Ingredients
∙ Serves 4
Produce
1 bunch Flat-leaf parsley
1 Flat-leaf parsley
4 cloves Garlic
4 Potatoes
3 Punnets cherry tomatoes
3 Red onions
3 sprigs Rosemary
1 bunch Sage
2 cups Spinach, frozen dry squeezed
4 Zucchini, medium
Condiments
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
Baking & Spices
2 tbsp Cornflour
1 Sea-salt flakes and freshly ground black pepper
Dairy
1 Butter
450 g Perfect italiano perfect bakes cheese
Other
2 Green capsicums, sliced into strips
2 Red capsicums, sliced into strips
Ingredients
∙ Serves 4
Produce
1 bunch Flat-leaf parsley
1 Flat-leaf parsley
4 cloves Garlic
4 Potatoes
3 Punnets cherry tomatoes
3 Red onions
3 sprigs Rosemary
1 bunch Sage
2 cups Spinach, frozen dry squeezed
4 Zucchini, medium
Condiments
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
Baking & Spices
2 tbsp Cornflour
1 Sea-salt flakes and freshly ground black pepper
Dairy
1 Butter
450 g Perfect italiano perfect bakes cheese
Other
2 Green capsicums, sliced into strips
2 Red capsicums, sliced into strips