Halve the eggplant lengthways & slice into 1cm thick pieces.
This Summer Veggie ‘Crustless Pizza’ Tray Bake with Brancourts 97% Fat Free Cottage Cheese has become a highly requested dinner in our house’s rotation. Perfect for an easy weeknight dinner and something you can make ahead and reheat the next day. Serve as is or with some good bread, rice or pasta. This would also make a great dish to share alongside barbecued meats.
4
Method
1.
2.
Halve the zucchini lengthways & cut each half into 3 pieces.
3.
Cut the capsicum & onion into small wedges.
4.
Toss the veggies in a bowl with the olive oil, 2 tbsps of the herb blend and a little seasoning.
5.
Spread over two shallow baking trays and roast for 15 minutes until cooked, then transfer the veggies to one tray, and spread half the tomato sauce over the empty baking tray. Pile over the roast veggies, then spoon over the remaining tomato sauce and olives.
6.
Combine the cottage cheese, parmesan, remaining herb blend and a little black pepper and spoon this over the veggies. Scatter over the mozzarella and bake for 15 minutes until golden and bubbly.
Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.
Ingredients
1 eggplant
3 medium zucchinis
1 red capsicum
1 red onion
3 tbsps olive oil
3 tbsps Italian herb blend
Salt, pepper
4 cups good quality tomato pasta sauce
⅓ cup pitted Kalamata olives.
2 x 200g tubs Brancourts 97% Fat Free Cottage Cheese
½ cup finely grated parmesan
1 cup grated mozzarella
Basil to serve
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