Easy Vegetarian Rainbow Bake

Looking for a simple side dish or a vegetarian main for Easter or any other gathering? This colourful family meal idea is a crowd pleaser and a show-stopper! It was created by the inspirational Aussie chef and food educator Alice Zaslavsky and originally shared via the Australian TV show ABC Everyday. I’m totally in love with Alice and her work, especially since she launched her brilliant (and colourful) new cookbook In Praise of Veg. I couldn’t wait for her to line up North American distribution, so I had my copy shipped all the way from down under just after it launched!

This easy recipe is fun to put together, perfect for a meatless meal, and totally delicious! It features a whole rainbow of gorgeous and inexpensive veggies, so it’s as easy on your budget as it’s pleasing to your eyes.

Get your kids involved - they can help choose, slice and stack veggies, scoop sauce into the dish, and sprinkle herbs, olive oil and cheese on top!

Here’s Alice’s recipe:

Ingredients

• 1 yellow onion, diced

• 2 medium green zucchini

• 2 yellow zucchini (if available)

• 4 Roma tomatoes

• 1-2 long, skinny sweet potatoes

• 1 large can whole peeled tomatoes

• 2-3 garlic cloves, diced

• 2 teaspoons salt flakes, divided, plus extra for finishing

• 2 teaspoons thyme leaves

• pinch of sugar

• 1/4 cup olive oil

• Bay leaves (optional)

Directions

• Preheat your oven to 400 F (200C.)

• Get an 8 inch (20cm) round baking dish ready.

• Pop the diced onion into a lidded pan with a tablespoon of olive oil, wait for a sizzle, then chuck the lid back on, drop the heat and set the timer for 8 minutes while you get on with the rest of your prep.

• Cut vegetables into 3mm (1/4 inch) thick slices using a mandolin, food processor or sharp knife. Use a serrated paring knife for best results with softer veg like tomatoes.

• Once the onions have sweated down sufficiently, squeeze the tin of tomatoes through your hands into the pan to help them break down. Add the garlic and sprinkle in half the salt flakes (1 tsp), half the thyme (1 tsp) and the pinch of sugar. Allow it to simmer for 10 minutes.

• Arrange the vegetable slices into Jenga-like towers while you're waiting, trying to keep the patterns relatively consistent. Stop and admire how gorgeous the patterns look!

• Once the sauce has thickened and reduced, let it cool so it's no longer lava. If using this pan as your baking dish, let it cool even more (like 20 minutes or so). If transferring, once the lava-like steam has subsided, pour your sauce into the base of the baking dish.

• Arrange veg towers around the baking dish to form a spiral. Drizzle with the rest of the olive oil, sprinkle with salt and thyme. Nestle (optional) bay leaves in a corner.

• Bake for 40-45 minutes until the vegetables are slightly golden and softened (add 10 minutes if you’re using any root veg). Feel free to give the thing a quick blast from the grill for extra burnish.

• Finish with olive oil, salt flakes and any soft herbs in your vicinity. Cheese is encouraged, but also might be worth grating/crumbling and leaving in a bowl or two on the table so people can help themselves without having to enter into long-winded conversations about what they do or don't eat. You're welcome.

I can’t wait for you to make this - please snap a pic and tag us @rainbowplate and @aliceinframes & @abc_everyday if you do!!