Summer Vegetable Layer

Very healthy ,good for vegetarians as well


1. Set the oven to moderate hot,Gas Mark 5/375F/190C.

Make the topping:
Fit the food processor with the double-bladed knife and add the margarine,Cheddar cheese,peanuts and bread.Chop for about 10 seconds until the mixture dissolves into crumbs.Empty into a bowl.

Make the filling:
Slice the onions.
Place the onion in the bottom of the dish and season.Slice the carrots,place on top of the onion and season.
Slice the courgettes,season and layer.
Finally slice,season and layer the potatoes.

Make the sauce:
Wipe out the processor bowl,insert the double-bladed knife.Add all the sauce ingredients and run the machine for 10 seconds.
Pour the sauce into a saucepan and bring to the boil,then simmer for 5 minutes,stirring occasionally.
Pour the sauce over the vegetables layered in the dish.Sprinkle over the reserved topping mixture and bake for about 1 1/4 hrs until the vegetables are soft.
Garnish with the sliced tomatoes and parsley.


For the filling:

Salt And Pepper
Potatoes.peeled 1 lb
Courgettes.trimmed 1 lb
Carrots.peeled 12 oz
Onions.peeled And Quarters 12 oz

For the sauce:

Milk ¾ pt
Plain Flour 1 oz
Margarine 1 oz
Cheese 2 oz
Nutmeg ¼ tsp
Made-custard 1 tsp
Salt And Pepper
Tomato.sliced And Garnish 1

For the topping:

Slices Of Granary Bread 3
Peanuts ½ oz
Cheddar Cheese 1 oz
Margarine ½ oz

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