Mediterranean Veggie Bake
Photography: CRISTIAN BARNETT
Vegetarian
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Mediterranean Veggie Bake

Boasting lots of fresh, summery flavours, this vibrant and satisfying veggie bake will have you thinking you are somewhere in the Med. Serve it with olive rolls to mop up the tasty sauce, but any crusty bread will do and don’t skip the basil garnish – it brings all the flavours together.
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Photography: CRISTIAN BARNETT

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Serves
2
Total Time
1 Hour
Ingredients
3 baby aubergines
2 shallots, halved
4 garlic cloves (unpeeled)
2 tbsp of extra virgin olive oil
2 sprigs of oregano, leaves picked & roughly chopped
4 sprigs of thyme, leaves picked
3 baby courgettes, halved lengthways
6 Padrón peppers
12 pitted kalamata olives
50g feta, crumbled
2 tbsp of grated Parmesan
Salt & freshly ground pepper
Tomato Sauce
1 tbsp of extra virgin olive oil
12 cherry tomatoes, halved
8 sun-blushed tomatoes, roughly chopped
60ml of passata
½ tsp of dried herbes de Provence
2 tbsp of white balsamic vinegar
To Finish
Extra virgin olive oil, to trickle
Basil leaves
Method
Step 1

Preheat the oven to 200°C/180°C Fan/Gas 6.

Step 2

Halve the baby aubergines lengthways and score the cut surfaces. Divide the halved aubergines, shallots and garlic cloves between 2 individual ovenproof dishes. Drizzle with the extra virgin olive oil, season with salt and pepper and cook in the oven for 20 minutes.

Step 3

Meanwhile, make the tomato sauce. Heat the extra virgin olive oil in a small saucepan over a medium heat. Toss in the cherry tomatoes and cook for 1-2 minutes, then stir in the sun-blushed tomatoes, passata, dried herbs and 100ml water. Cook for 5-6 minutes or until the sauce is thickened. Remove from the heat and stir through the white balsamic vinegar.

Step 4

Take the dishes from the oven, spoon in the tomato sauce and stir through the fresh herbs. Tuck in the courgettes and Padrón peppers and bake for a further 20 minutes. Take out the dishes again and scatter over the olives, feta and Parmesan. Bake for a final 10 minutes.

Step 5

Remove from the oven, trickle over some extra virgin olive oil and finish with a scattering of fresh basil leaves.

Extract taken from Pub Kitchen by Tom Kerridge (Bloomsbury Absolute, £27 Hardback) Photography © Cristian Barnett

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