Name: Mozzarella-Crusted Vegetable Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 62.5 g Mozzarella Cheese; 1 item Roma Tomato; 25 g Panko Breadcrumbs; 2.5 g Paprika; 150 g Yukon Gold Potatoes; 2.5 g Dried Oregano; 10 g Olive Oil; 2.5 g Salt; 1 g Pepper

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Mozzarella-Crusted Vegetable Bake

Mozzarella-Crusted Vegetable Bake

A delicious vegetarian dish featuring a crispy mozzarella topping over roasted vegetables.

This meal provides a hearty serving of vegetables and protein from cheese, supporting a balanced vegetarian diet.

Source

Ingredients:

62.5
g
Mozzarella Cheese
1
item
Roma Tomato
25
g
Panko Breadcrumbs
2.5
g
Paprika
150
g
Yukon Gold Potatoes
2.5
g
Dried Oregano
10
g
Olive Oil
2.5
g
Salt
1
g
Pepper

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Instructions:

Wash and dry all produce. Preheat oven to 220 degrees Celsius. Cut potatoes into thick wedges and quarter tomatoes.
Toss potatoes on one side of a baking sheet with olive oil, salt, and pepper. On the other side, toss tomatoes with olive oil, salt, and pepper. Roast until potatoes are crispy and tomatoes are soft, about 25-30 minutes.
In a bowl, mix panko, oregano, paprika, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.
Season the roasted vegetables with salt and pepper. Spread the panko mixture over the top of the vegetables, pressing gently to adhere.
Bake until the topping is golden brown, about 20 minutes. Serve hot.

Nutrition	Per Serving 356 g	Per 100g
Energy	505.6 kcal	142 kcal
Protein	22.6 g	6.3 g
Fibre	6.7 g	1.9 g
Salt	3.1 g	0.9 g
Sugar	3.9 g	1.1 g
Carbohydrates	53.2 g	14.9 g
Fat	23.4 g	6.6 g

62.5
g
Mozzarella Cheese
1
item
Roma Tomato
25
g
Panko Breadcrumbs
2.5
g
Paprika
150
g
Yukon Gold Potatoes
2.5
g
Dried Oregano
10
g
Olive Oil
2.5
g
Salt
1
g
Pepper

Wash and dry all produce. Preheat oven to 220 degrees Celsius. Cut potatoes into thick wedges and quarter tomatoes.

Toss potatoes on one side of a baking sheet with olive oil, salt, and pepper. On the other side, toss tomatoes with olive oil, salt, and pepper. Roast until potatoes are crispy and tomatoes are soft, about 25-30 minutes.

In a bowl, mix panko, oregano, paprika, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Season the roasted vegetables with salt and pepper. Spread the panko mixture over the top of the vegetables, pressing gently to adhere.

Bake until the topping is golden brown, about 20 minutes. Serve hot.