I’ve created my own vegetarian mousakka recipe, which was enjoyed by friends last night. The varieties and proportions of this roast vegetable recipe, with a moussaka topping, are up to your personal preference. When the vegetables have been roasted, they can be frozen. So if you make more than required, pop a couple of portions in the freezer and make up when you need a meal in a hurry.
- 2 aubergines, halved and cut into slices
- 2 courgettes, sliced
- 1 honey nut squash, peeled sliced and cut into pieces
- 2 red onions, halved and cut into thick slices
- 3 cloves of garlic, crushed or sliced
- fresh thyme
- salt and pepper
Cheese and tomatoes
- 300g cherry tomatoes
- 300g feta cheese, cut into slices
- ½pt passata, or tomato sauce
- 3 eggs
- ½pt Greek yogurt
- 25g parmesan, grated
Pre-heat your oven to 220ºC. Mix up the vegetables, drizzle with olive oil, then divide into two roasting trays. Roast in the oven for 20 minutes, turning over half way, then add the cherry tomatoes and cook for a further 5 minutes.
Put half the roasted vegetables into a casserole dish and top with the feta cheese, half the passata, and the rest of the roasted vegetables. Then pour over the remaining passata.
Whisk the topping ingredients together, and pour into the casserole dish. Return to the oven for another 30 minutes, at 190ºC.
Serve hot with a mixed leaved salad, and granary bread.
Tagliatelle with roast vegetables
Mediterranean Vegetable Tart