This colourful vegetable casserole is transformed into a feast for the eye and palate with a fresh and punchy mixture of parsley, garlic, lemon zest and toasted almonds. Serve as a side dish or on a bed of polenta or potato and carrot purée for a vegetarian main meal.
1 tbsp olive oil
1 large onion, cut into 8 wedges
12 baby corn
1 small or 1/2 large butternut pumpkin (about 600g) peeled, quartered lengthways, deseeded and cut crossways into 2.5cm slices
1 eggplant, halved lengthways and cut crossways into 2.5cm slices
1 red capsicum, deseeded and cut into 1cm pieces
1/2 cup (125ml) dry white wine
1 cup (250ml) salt-reduced vegetable stock
1 cup (250ml) water
pepper to taste
For the topping
2 tbsp slivered almonds
1 garlic clove, finely chopped
finely shredded or coarsely grated zest of 1 lemon
1/3 cup (20g) chopped fresh parsley
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Heat the oil in a flameproof casserole dish. Add the onion and baby corn, then sauté over a medium heat for about 5 minutes, stirring occasionally. Preheat the oven to 180°C.
Add the slices of butternut pumpkin to the casserole and toss them in the oil, then stir in the eggplant and red capsicum. Cover and leave to cook over a low–medium heat, turning the vegetables twice, for 10 minutes or until they are lightly tinged golden brown. Pour in the wine and let it bubble, then stir in the stock and water. Bring to the boil and add pepper to taste. Cover the casserole and cook in the oven for 30 minutes.
Meanwhile, make the topping. Preheat the grill to high. Spread the slivered almonds on a baking tray and toast under the grill until they are lightly browned. Watch them closely and shake the tray occasionally to ensure the nuts are evenly toasted. Place in a small bowl and mix in the remaining topping ingredients.
Once the casserole is cooked, sprinkle the topping over it, then serve.
Some more ideas…
*Polenta makes a good accompaniment: Bring 1 litre water to the boil and stir in 1½ cups (190g) instant polenta. Whisk until all the water is absorbed and then let it simmer, stirring, for 5–10 minutes. Beat in¼ cup (20g) freshly grated parmesan cheese and 2 tbsp chopped fresh oregano. *Serve it with a potato and carrot purée instead. Cook 500g potatoes with 250g sliced carrots in boiling water until tender, then drain well. Mash with⅓ cup (80ml) low-fat milk. Stir in¼ cup (30g) grated reduced-fat tasty cheese and 2–4 tbsp chopped parsley.
Butternut pumpkin is a good source of betacarotene, which the body converts into vitamin A. Cooking the pumpkin with a small amount of fat makes it easier for the body to absorb the betacarotene.