rainbow vegetable bake with mozzarella and rosemary

Mary Berry

A comforting dish, full of flavours of the Mediterranean, this can also be made ahead of time, left to cool, and reheated just before serving.

serves 6 people

1 × 400g tin chopped tomatoes
1 tsp ground cumin
¼ tsp smoked paprika (optional)
1 large sweet potato, very thinly sliced lengthways (no need to peel)
250g cooked beetroot (not in vinegar), very thinly sliced
150g roasted red peppers (from a jar), drained and sliced
2 courgettes, very thinly sliced lengthways
2 balls of buffalo mozzarella, drained and thinly sliced
Olive oil, for greasing and to drizzle
Parmesan, to grate on top
2 tbsp finely chopped rosemary leaves
Green salad, to serve

01 Heat the oven to 180C (200C non-fan). Grease a 23cm × 18cm baking dish with olive oil. Put the tomatoes into a pan and bring to the boil. Remove from the heat and season with the cumin, paprika (if using) and salt and pepper to taste. Set aside.

02 Arrange the slices of sweet potato, beetroot, red pepper, courgette and mozzarella in layers in the baking dish, seasoning each layer with a pinch of salt and pepper, a drizzle of olive oil and a few spoons of the seasoned tomatoes. Keep layering until you have used up all of the vegetables, mozzarella and tomatoes. Grate some parmesan over the top and sprinkle with the rosemary leaves.

03 Bake for 45-55 minutes until the top is bubbling and golden, and a sharp knife glides into the centre without resistance. If the top is browning too quickly, loosely cover with foil. Serve immediately, with a green salad.

TIP If you are vegetarian, look for vegetarian Italian-style hard cheese, as Parmesan is made with animal rennet. Alternatively, use extra mozzarella.

Recipe from Britain’s Best Home Cook — Great Food Every Day (BBC Books £25)