Vegetable & Mozzarella Bake
This hearty vegetarian bake recipe is made with layers of sweet potato, courgette and mixed herbs covered in a tomato sauce and topped with mozzarella. This is a recipe that I adapted from Fearne Cotton’s Cook Happy, Cook Healthy book. My perfect evening in always features this dish; it feels so warming, not to mention delicious. The layers of veggies offer up your daily dose of vitamins and the mozzarella is a good source of protein, with the added bonus of making this a decadently creamy bake.
This recipe serves 2-3.
1/2 large tin chopped tomatoes
2 tsp dried mixed herbs
1 small sweet potato
1/2 large ball of mozzarella
1/2 medium courgette
2 tbsp natural Greek yogurt
Preheat the oven to 200C/180C fan/gas 6.
Thinly slice the sweet potato and courgette lengthways. I used a food processor to do this, but by hand would work just as well.
Cover the base of an ovenproof dish with the 1/2 of the sweet potato slices. Cover this with 1/2 of the chopped tomatoes. Put a third of the mozzarella on top, torn into smalls chunks. Sprinkle over 1/3 of the mixed herbs.
Lay the courgette slices over the mozzarella and tomato sauce. Again cover with the remaining 1/2 of the chopped tomatoes and tear a third of the mozzarella on top. Sprinkle over 1/3 of the mixed herbs.
Layer the rest of the sweet potato slices on top. Evenly spread the Greek yogurt onto the sweet potato layer. Put the remaining mozzarella on top, dotted randomly, and evenly distribute the rest of the mixed herbs.
Finally, slice the cherry tomatoes in half and place on top of layered dish.
Place into the oven for 30-35 minutes until the top begins to crisp and is turning a golden colour. Serve immediately with some other veggies or a green salad on the side.