Vegetable Bake

This recipe is perfect for using up all the vegetables from the fridge. In my case, I usually buy bags full of veg and use them straight away for recipes like this. Either way, this is a delicious and healthy recipe that fills you up. The recipe represents what Ive put in the bake today, but experiment and put other vegetables in there.

Recipe for two portions:
1 big onion
1/2 red pepper
1/2 small courgette
1/2 small aubergine
2 handfuls of baby button mushrooms
2 carrots
100 ml chicken/vegetable stock
3-4 tablespoons of low fat crème fraiche
grated mozzarella cheese
2 teaspoons of butter

Preheat the oven for 180°C.

Cut all the vegetables in chunks and melt the butter in a pan. Cook the vegetables from all sides until they start to soften. Season with pepper, salt and thyme. Add the chicken/vegetable stock and let it simmer for a couple of minutes. Drain the vegetables (keep the stock if you are making a soup the same/next day!) and fill in a casserole dish. Cover with crème fraiche and cheese and bake until the cheese is crispy at 180°C.

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