Vegetable bake with Parmesan, Pine Nut & Herb crust

Just what you need on a baking hot Andalucían day I hear you say. But if you wait until the late evening (9.30pm in my case) and leave your bake to rest until it reaches room temperature (which is still quite warm) it is absolutely delicious.

This is a great way to use up vegetables and mine consisted of:

Aubergine

Leek

Carrot

Tomatoes

Red pepper

Green beans

Brown rice

Red chilli

Garlic

Black pepper

Turmeric powder

2 cubes red pepper coulis (see previous post)

And for the crust:

Breadcrumbs

Garlic

Poppy seeds

Toasted pine nuts

Parmesan

Fresh herbs (parsley, basil & thyme)

White pepper

Boil the rice then fry off the vegetables in batches (except the tomatoes). Whiz the crust ingredients together.

When done add the rice to the vegetables and mix together so that the rice takes on the yellow pigment of the turmeric .

Place the vegetable mix in an oven proof dish, slice the tomato over then sprinkle with the crust mixture, drizzle over a little olive oil. Bake in a pre-heated oven at 180°C for 20 minutes or until golden.

This goes very well with a glass of something chilled whilst sitting on a roof terrace taking in the view of the olive groves as the sun goes down. 

And by 10pm