Gluten-Free Vegetable And Lentil Bake Recipe

About this recipe

A hearty and satisfying gluten-free dinner featuring layers of vegetables, lentils, and a rich tomato sauce, baked to perfection.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 stick Organic Celery Stick
• 545G Birds Eye Petits Pois
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Marinated Aubergine Italian

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large casserole dish, layer 1 cup of diced carrots, 1 cup of diced celery, 1 cup of petits pois, and 1 cup of marinated aubergine.
3. 3. In a separate bowl, mix 1 can of chopped tomatoes with 1 can of vegetable broth until smooth. Pour this mixture evenly over the vegetables in the casserole dish.
4. 4. Top the casserole with a layer of sliced aubergine, ensuring they cover the surface evenly.
5. 5. Bake the casserole in the preheated oven for 2 hours, or until the vegetables are tender and the top is golden and slightly crisp.
6. 6. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your gluten-free vegetable bake!