Genoa Vegetable Crumb Bake

Genoa Vegetable Crumb Bake

Ingredients

  • carrots, peeled and cut into medium bite sized pieces 1/2 cups
  • red pepper, cut into medium bite sized pieces 1 nos
  • zucchini, cut into medium bite sized pieces 1/2 nos
  • sweet potato, peeled and cut into medium bite sized pieces 1/2 cups
  • broccoli florets, small 1 cups
  • tomatoes, cut into medium bite sized pieces 2 nos
  • onion, peeled and cut into medium bite sized pieces 1 nos
  • minced garlic 1/2 tbsp
  • olive oil 1 tbsp
  • SPRIG Genoa Spice Mix 1 tbsp
  • salt 1/2 tsp
  • pepper 1/2 tsp
  • Bread crumb topping : multigrain slices of bread 2 nos
  • pumpkin seeds 1 tbsp
  • chopped walnuts 2 tbsp
  • SPRIG Genoa Spice Mix 1 tbsp
  • Parmesan cheese 1/2 tbsp
  • cayenne pepper 1 tsp

Directions

Preheat the oven at 200°C.

Place all the vegetables into a medium bake dish – the vegetables should be tightly packed.

Stir in the garlic, olive oil, salt, pepper and Genoa spice mix and mix well.

Cover the dish with a tin foil and bake in the oven for 30-40 minutes.

Meanwhile, lightly toast the slices of bread and then chop them up into tiny square pieces.

Toss them with olive oil, Genoa spice mix, Parmesan cheese, cayenne pepper, walnuts and pumpkin seeds.

When the vegetables are cooked through, remove the foil and sprinkle the crumb mixture on top.

Bake for another 10 minutes. Serve hot.

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