This is a tasty, easy and very comforting winter dish and it's so tasty that even meat-eaters will mop up their plates after the meal. But I do have a confession to make - we also enjoy this dish with a pile of crispy fried bacon rashers on the side or a chicken thigh or breast.
The choice of vegetables is entirely up to you but a pleasant combination is sweet potato, carrot, onion, red pepper, fresh asparagus (and even broccoli, just to please Her Majesty).
We also vary the baking sauce some times by adding a bit of chopped fresh garlic or a dash of whole grain mustard or a tablespoon or so of sweet chilli sauce - so, as always, feel free to play around with flavours and ingredients.
To serve four portions of this delicious vegetable bake you need:
For the vegetables (the combined weight should be in the region of 800g)
1 cup chopped carrots
1 cup chopped sweet potato
1 whole red pepper, sliced into chunks
1 cup of butternut chunks
1 large onion, peeled and quartered (or eight small pickling onions)
1 cup broccoli florets
1 cup fresh asparagus tips
½ cup olive oil
4 basil leaves
For the sauce
200g ricotta cheese
100ml crème fraiche
100g finely grated Parmesan cheese
Salt and coarse black pepper
Place all the vegetables in an oven tray sprinkle with oil and toss with salt and black pepper.
Add the basil leaves.
Cover with foil and bake in an oven pre-heated to 190 degrees Celsius for 20 minutes, remove foil and bake for a further six minutes.
Use a slotted spoon and lift vegetables out of oven tray and place in an oven proof baking dish.
In a mixing bowl whisk together all the sauce ingredients except the parmesan cheese.
Pour the sauce over the vegetables, sprinkle with parmesan and roast for about 40 minutes or until set.
Serve as a side dish, starter or as main course on its own or with pasta, couscous or brown rice.
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