Sourdough Bread and Veggie Bake
When you have leftover bread (any variety works well) and leftover veggies, this is the perfect dish to make so NOTHING gets wasted.
Here are the ingredients I used, because this is what I had in my fridge however please feel free to add your own varieties to the mix with your leftover veggies that need to get used up.
Ingredients
Tomatoes: I used one large vine tomato and about 8 cherry tomatoes, roughly sliced or halved (for the cherry tomatoes)
1 red & 1 yellow pepper, deseeded and diced
1 Courgette, thickly sliced and halved
Artichoke (in a jar with herbs and oil) drain but keep the oil
Bag of spinach
2-4 cups of bread (I used sourdough however you can use any bread you like including your favourite Gluten Free loaf) cut into chunks
Salt and pepper to taste
Juice from 1/2 lime
1/2 tsp truffle oil
A can of your favourite beans or lentils, drained PLANT-BASED PROTEIN
Method
Pre-heat oven to 180C/360F
Cut all the hard veg into slices or bite size chunks
Using a large glass ovenproof dish, add all the vegetables, beans, artichokes & bread and drizzle the oil from the artichoke, truffle oil and the lime juice over
With large spoons or your clean hands, give the ingredients a good mix so that the oil and juice covers all the veggies and bread
Bake in the oven, covered with a piece of greaseproof paper for 25 minutes.
Remove the greaseproof paper for the last 5 minutes of roasting
Enjoy
