Layered Gluten-Free Vegetable Bake Recipe

Fusion cuisine · 320 calories

Layered Gluten-Free Vegetable Bake recipe

About this recipe

A hearty and satisfying gluten-free dinner featuring layers of fresh vegetables and plant-based protein, baked to perfection. Perfect for those seeking a wholesome and flavorful meal.

Ingredients

  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
  • 400 g 3 X Cooked Lentils 400 G - Bionsan
  • 50G Pepper Black Ground BWFO
  • - Tata Salt
  • 400G Whole Chickpeas In Water

Instructions

  1. 1. Preheat your oven to 350°F (175°C).
  2. 2. In a casserole dish, layer 2 cups of diced onion, followed by 4 cups of thinly sliced zucchini, and 1 1/2 cups of chickpeas.
  3. 3. Spread 16 oz of diced tomatoes evenly over the layers, then add 1 cup of cooked lentils as the final layer.
  4. 4. Season each layer with salt and pepper to taste as you assemble the dish.
  5. 5. Cover the casserole dish with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
  6. 6. Remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
  7. 7. Let the dish cool for 5 minutes before serving. Enjoy your gluten-free vegetable bake!