This dish supplies good amounts of fibre and a mixture of vitamins, including vitamin C from the potatoes, tomatoes and onion and vitamin A from the pumpkin. The cheese is an excellent source of calcium and protein.
500 g small potatoes, halved
750 g pumpkin, chopped
½ cup (125 ml) apple cider
280 ml salt-reduced vegetable stock
1 small sprig of rosemary
1 large red onion, halved and thinly sliced
3 beefsteak or other large tomatoes, thickly sliced
2 sprigs of oregano, stalks discarded
2 cups (170 g) grated parmesan cheese
1 cup (60 g) fresh white breadcrumbs
pinch each of salt and pepper
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Preheat oven to 180ºC. Place potato with water to cover in a medium saucepan. Bring to the boil. Cook for 15 minutes or until just tender. Drain.
Place pumpkin, cider, stock and rosemary in a large pan. Bring to the boil. Partially cover the pan; simmer 15 minutes. Add onion and continue to cook for 10 minutes. Discard the rosemary; add half the salt and pepper.
Slice potatoes and arrange half of them over the bottom of a large ovenproof baking dish. Lay half the tomato slices over the potato; scatter half the oregano leaves on top. Season with remaining salt and pepper. Sprinkle with half the parmesan.
Spoon the cooked pumpkin on top, adding all the cooking liquid. Top with remaining potato, tomato slices and oregano. Combine the remaining parmesan with the breadcrumbs and sprinkle over the vegetables.
Bake for 35 to 40 minutes or until topping is crisp and golden brown. Serve hot.
Substitute 250 g mushrooms for the pumpkin. Omit cider, stock, rosemary and onion. Slice the mushrooms and mix with a few chopped spring onions. Layer with the other vegetables into a baking dish. Cook for 45 minutes.