Tuck into a gluten-free and vegetarian traybake that offers all 5 of your 5-a-day.
By Healthy Diet
1 cauliflower, cut into small florets
2 small red onions, thinly sliced
300g ready-prepared chargrilled aubergine
2 tsp olive oil
½ x 25g pack basil
2 vine tomatoes, chopped
350g tub Essential Waitrose Tomato and Chilli Sauce
2 x 125g packs light mozzarella, drained and sliced
40g red pesto
40g pitted black olives
Heat the oven to 200°C/fan 180°C/gas 6.
Blanch the cauliflower in boiling water for 3 minutes. Drain well and tip into a small roasting tin with the onions and aubergine slices. Drizzle with the oil and bake for 30 minutes, turning the vegetables once or twice.
Reserve a few basil leaves and tear the remainder onto the vegetables. Scatter with the tomatoes and spoon the sauce over. Arrange the mozzarella slices on top, season and return to the oven for about 15 minutes until the cheese is melting.
To serve, dot with the pesto and serve scattered with the reserved basil leaves and the olives.
Look for packs of frozen chargrilled aubergine, or use chargrilled roasted vegetables instead.
Make this more substantial by serving it with slices of warm, wholegrain bread.
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.