top of page
  • Writer's pictureNava

Veggie Bake

Updated: Feb 2, 2020

Everything old is new again.

This vegetable and cheese bake is as ancient as the hills. The flavour is so full of nostalgia it’s like coming home, but to all new décor, with this version. The new addition of layers of nuts and seeds, and the accompaniment of tahini, avocado and lemon juice, completes it as if that’s the way it was always meant to be...



  • 200g sweet potato, peeled, grated and drained of all liquid

  • 100g red capsicum, grated and drained of all liquid

  • 1 onion, grated and drained of all liquid

  • 230g potatoes peeled, grated and drained of all liquid

  • 125g frozen spinach, thawed and drained of all liquid

  • 1 packet (10gm) chives, chopped finely

  • 1 carrot, grated

  • 3 cloves garlic, crushed

  • 1 handful continental parsley, finely chopped

  • 100g grated feta

  • 50gm grated parmesan cheese

  • 100gm grated mozzarella cheese

  • 100gm grated cheddar cheese

  • 3 eggs

  • 1 cup plain flour

  • 1 teaspoon baking powder

  • Salt and pepper to taste

  • Olive oil spray

  • 7 remnant dishes

Seeds and nuts

I used:

  • Sunflower seeds

  • Pumpkin seeds

  • Crushed pistachios

  • Crushed hazelnuts

  • Pine nuts



Preheat oven to 180C

  1. In a large bowl mix all veggies together

  2. Add cheeses and eggs

  3. Stir in flour, baking powder, salt and pepper

  4. Divide mixture into remnant cups up to half way

  5. Sprinkle with your choice of seeds or nuts and top with veggie mixture

  6. Repeat until you used up all vegetable mixture

  7. Spray tops of mixture with olive oil and bake for approx 45-50 min

  8. Decorate with seeds and or nuts, serve with avocado, lemon juice and tahini



PS - I love hearing from you! Let me know how it went and feel free to share your pictures.

81 views0 comments

Recent Posts

See All


bottom of page