Vegie Bake (Vegan Option)
Created by ImPat on October 26, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 1.25h
- Recipe #15203
Ingredients
- 1 medium red onion (chopped)
- 2 garlic cloves (minced)
- 1 large red capsicum (chopped)
- 3 large tomatoes (chopped)
- 2 medium zucchini (chopped)
- 1 medium eggplant (chopped)
- 2 tablespoons oil (vegetable oil or olive)
- 2 tablespoons balsamic vinegar
- 400 grams cooked cannellini beans (canned, rinsed)
- Salt and pepper
- 4 large eggs
- 1/4 cup fresh basil, shredded
- 1/2 cup parmesan cheese, shaved (mit for vegan)
How to Make
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Step 1: Preheat oven 190/170C fan forced.
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Step 2: Lightly grease a 1.5L (6 cup) ovenproof dish.
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Step 3: Combine onion, garlic, capsicum, tomato, zucchini and eggplant and put into prepared dish.
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Step 4: Drizzle with oil and bake for 1 hour or until vegetables are tender, stirring once.
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Step 5: Stir in vinegar and beans and season with salt and pepper.
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Step 6: Make indents in the surface of vegie mixture and break an egg into each indent and then bake for 8 to 10 minutes or until eggs are cooked.
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Step 7: Sprinkle with basil and parmesan and serve at once.
Nutritional Facts
- Serving Size: 1 (445.1 g)
- Calories 267.4
- Total Fat - 15.5 g
- Saturated Fat - 4.5 g
- Cholesterol - 216.2 mg
- Sodium - 203.5 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 6.2 g
- Sugars - 10.9 g
- Protein - 15.5 g
- Calcium - 237.1 mg
- Iron - 2.9 mg
- Vitamin C - 48.3 mg
- Thiamin - 0.2 mg