If you're looking for a festive dish that is veg loaded,
vegetarian friendly, and full of festive cheer
then look no further than this vegetable bake.
As far as the vegetables that you want to use,
the world is your oyster.
I like to use all different colours
because I think that that really sings to the whole festive theme.
But what you want is
some different textures and different flavours.
So I've got zucchini, tomatoes,
yellow squash or summer squash, patty pan squash,
sweet potato.
Go nuts!
But just know that every colour that you add
will make this even more stupendous to look at.
Sweat the onion with plenty of olive oil.
And here's the kicker,
once the onion starts sizzling
close the lid, set your timer for 8–10 minutes,
and get on with the rest of your prep.
With five minutes to go on your onion timer,
pop the garlic in.
All right, now it's time for the main event:
slicing all this veg.
That's pretty good, just need to get it straight.
I like the use of the sweet potato in this
because I think that it's quite meaty.
Now that all of your veg is sliced up,
you are ready to get on to the rest of your sauce.
Stir in a teaspoon of thyme or maybe
five or six thyme twigs.
Teaspoon of salt
and a pinch of sugar.
While the sauce is bubbling away,
it's time to stack the veg.
Think about different colours and shapes,
try and make them as similarly sized as possible.
Now that the sauce is in the bottom
it's time for my favourite part:
arranging all of these slices
in whatever pattern you want.
Now that the slices are all arranged,
drizzle with some olive oil.
A little bit more thyme on top as well.
Sprinkle with salt flakes
and then whack into your oven
for about 40–45 minutes.
Ooh, yes!
And that was what you're going for.
Finish with a lick more olive oil
and sprinkle more salt flake action.
This is a dish
that the vegetarians and vegans
at your Christmas feast will love,
but they might have to fight everybody else for it too.