Meatless Monday – Caprese roast veg bake
Enjoy this delicious Caprese baked tart made with a roast veg mix and balsamic glaze. Ideal for an easy and fast dinner.
Serves 4 – 5
You’ll need: McCain Roast Veg Balsamic Glaze – Classic; 1 can lentils rinsed and drained; 1 large aubergine diced into chunks; 2 tsp chopped garlic; a bottle of marinara sauce; 2 teaspoons Italian herbs; 1 cup rosa tomatoes; ½ cup cream; handful basil, finely chopped; 1 cup Mozzarella; salt and pepper to taste.
How to:
Cook the roast veg according to package instructions and set aside.
Fry the aubergines in some oil with the garlic until soft, to the aubergines add the marinara sauce, cream, Italian herbs and lentils and adjust seasoning.
Simmer for about two minutes and remove from the heat.
Mix the roast veg with the marinara sauce and place in an ovenproof casserole.
Add the rosa tomatoes to the mix.
Top with loads of mozzarella and salt and pepper. Grill for about five minutes until the cheese has melted. Garnish with basil.
* Recipe & image by McCain.
