Summer Vegetable Balti Bake
Leave this quick to prepare vegetable bake bubbling in the oven while you’re outside enjoying the summer sun.
175g (6oz) cauliflower florets
100g (3½oz) chestnut mushrooms, cleaned and halved
100g (3½oz) baby corn, halved
100g (3½oz) asparagus tips, halved
1 red or yellow pepper, cored and cut into chunks
1 small red onion, roughly chopped
1 Patak’s Balti Cooking Sauce
1 Patak’s Naan Bread, made into breadcrumbs (see Anjali’s Tip)
Preparation time: 15 minutes
Cooking time: 35 – 40 minutes
1. Preheat the oven at 200ºC / 400ºF / Gas Mark 6. Place all the prepared vegetables in a large ovenproof dish. Pour over the Patak’s Balti Cooking Sauce and mix well. Sprinkle over Patak’s Naan breadcrumbs.
2. Bake in the oven for 35 – 40 minutes or until the vegetables are tender. If the breadcrumbs start browning too quickly place a piece of foil on top. Serve hot with more naan bread to mop up the juices along with a crisp salad.
Anjali’s Tip: “It is easy to make your naan bread into breadcrumbs; you can either blitz it in a food processor, or grate using a cheese grater. Garlic and coriander naan bread tastes great in this recipe too.”