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Gluten free mixed vegetable bake

Serves: 4
Prep: 20
Cook: 30

    A delicious, high-fibre recipe that takes Gluten Free Weet-Bix a step past breakfast.

    Ingredients

    • 2 large potatoes, peeled and chopped 
    • 1 large kumara, peeled and chopped 
    • 100g cauliflower florets 
    • 100g broccoli florets
    • 1 courgette, thickly sliced 
    • 425g can chopped tomatoes 
    • 1 red onion, chopped 
    • 2 cloves garlic, finely chopped 
    • 1 sprig rosemary, leaves removed and chopped 
    • 2 Gluten Free Weet-Bix bisuits, crushed 
    • ½ cup gluten free breadcrumbs 
    • ½ cup reduced-fat tasty cheese, grated

    Method

    1. Preheat oven to 200°C. Bring a large saucepan of water to the boil. Add potato and kumara and cook for 10 minutes. Add cauliflower, broccoli and courgette and cook for a further 2 minutes, then drain well. 
    2. Place vegetables in a bowl and mix through tomatoes, onion, garlic and rosemary. Pour into an ovenproof dish. 
    3. Combine Gluten Free Weet-Bix biscuits and breadcrumbs and sprinkle over vegetables. Top with cheese and bake for 15 minutes or until golden brown.

    Tips

    Remember to always check the label of each ingredient to ensure it is gluten free.

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