Mexican Vegetable Bake

Turn a tray of roasted vegetables into a spicy meal by adding kidney beans, a tomato sauce and a cheesy topping. This should prove a popular dish for teenaged vegetarians and is great served with warmed soft tortillas.

Servings Prep Time Cook Time
4servings 15minutes 40minutes
Servings Prep Time
4servings 15minutes
Cook Time
Servings: servings
Servings: servings
  1. Preheat the oven to 400°F (200°C). Halve the onion lengthwise, then cut into thin wedges. Place in a large plastic bag with the garlic, pepper chunks, fennel or celery, zucchini slices and oil. Toss together well, then tip out into a shallow ovenproof dish. Alternatively, you can mix everything together in a large bowl before tipping into the ovenproof dish.
  2. Add the artichoke hearts to the vegetables, being careful not to break them up too much, then season with freshly ground black pepper. Sprinkle the oregano, paprika or chili, and cumin over the vegetables, then transfer to the oven and roast for 15 minutes.
  3. Stir in the tomatoes with their juice, and the drained beans. Return the vegetables to the oven to bake for a further 10 minutes.
  4. Meanwhile, stir the ricotta with the milk, to thin it to a thick cream. Drizzle the cheesy sauce over the vegetables. Mix the grated cheese and breadcrumbs together and scatter on top. Return to the oven to bake for a further 15 minutes until golden and bubbling.
Recipe Notes

Variations: For meat-eaters, add some stir-fried ground chicken instead of the beans. Try grated Spanish manchego or manchego-style cheese instead of the cheddar.

Per serving: 408 calories, 23 g fat (9 g saturated), 21 g protein, 25 g carbohydrate, 10.5 g fibre