Leek and Broccoli Bake

Serves: 4

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Total Time: 75

Prep Time: 20

Cook Time: 55

• 2 tablespoon(s) olive oil
• 1 large red onion, cut into wedges
• 1  aubergine, chopped
• 2  leeks, cut into chunks
• 1  broccoli head, cut into florets and stalks chopped
• 3 large flat mushrooms, chopped
• 3 sprig(s) rosemary, chopped
• 2  x 400g cans cherry tomatoes
• 50 gram(s) Parmesan, freshly grated

Method

1. Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large flameproof dish. Add onion, aubergine and leeks and cook for 10-12min until golden and softened.
2. Add remaining vegetables, half the rosemary with the cherry tomatoes and 300ml (½ pint) boiling water. Season. Stir well, then cover and cook in the oven for 30min.
3. Meanwhile, put the Parmesan in a bowl. Add the remaining rosemary; season with black pepper. When the vegetables are cooked, take lid off and sprinkle Parmesan mixture over. Cook, uncovered, in the oven for 5-10min until topping is golden.

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