Vegetable Medley Bake Recipe

Fusion cuisine · 350 calories

Vegetable Medley Bake recipe

About this recipe

A diabetic-friendly, vegetarian dinner option featuring a medley of mixed vegetables, crunchy water chestnuts, and a crispy whole-grain cracker topping.

Ingredients

  • 200G Daylesford Organic Unsalted Butter
  • 110G Kyurizuke Pickled Cucumber, 110G
  • 200 G Authentic Greek Yogurt
  • 100G Stockan'S Oatcakes Thin Triangular

Instructions

  1. 1. Preheat your oven to 350°F (175°C).
  2. 2. Drain 3 cans of mixed vegetables and 1 pickled cucumber, then spread them evenly in a baking dish.
  3. 3. In a microwave-safe bowl, melt 1/2 cup of greek yogurt for about 30 seconds or until smooth, stirring halfway through.
  4. 4. Pour the melted yogurt evenly over the vegetables and pickled cucumber in the baking dish.
  5. 5. Crush 1 package of oatcakes and sprinkle them over the top of the vegetables.
  6. 6. Slice 4 tablespoons of unsalted butter into small pieces and distribute them evenly over the oatcake layer.
  7. 7. Bake in the preheated oven for 30 minutes, or until the topping is golden brown and the dish is heated through.
  8. 8. Remove from the oven and let it cool for 5 minutes before serving.