Veggie Bake with Crispy Bacon

Served as a side or enjoyed as a main meal with noodles or couscous, this veggie bake is simply scrumptious and guaranteed to have you coming back for seconds.

Delicious butternut, potato, broccoli and onions baked in a tangy tomato sauce with Kalamata olives, topped with crispy bacon and a sprinkle of feta cheese — my mouth waters just thinking about it.

Who’s hungry? Vincent and I, but this recipe can serve six (for sides) or four (for main meals).

Ingredients

  • 2 butternuts, peeled and cubed
  • 1 onion, peeled and sliced into 8 wedges
  • 2 large potatoes, cut into wedges
  • 200 g bacon, sliced or cubed
  • 300 g broccoli florets
  • 3 big glugs olive oil
  • 12 Kalamata olives (black olives), pitted and halved
  • 1 can diced and peeled tomatoes
  • 50 g tomato paste
  • 1 big glug sweet chilli sauce
  • 1 big glug chutney
  • 2 tbsp balsamic vinegar
  • 1 tbsp dried thyme
  • 2 tbsp dried rosemary
  • 1 tbsp roast potato seasoning
  • 1 round Feta cheese, crumbled at the end
  • salt & pepper

Let’s bake

Preheat the oven to 180°C. Prep your veggies and put them into an oven-proof dish — preferably something large. Add olive oil, herbs and seasoning. Toss very well.

Make the tomato sauce by adding the canned tomatoes, tomato paste, sweet chilli sauce, balsamic vinegar, chutney and olives to a jug and mixing thoroughly. Then pour it over the veggies and mix well.

Arrange the bacon pieces on top of the veggies and pop it in the oven for 20 minutes.

Enjoy a glass of wine while your veggies bake. I had a glass of 2017 DeKoopman Shiraz. Perfect!

After 20 minutes, the bacon should be crisping up nicely, so remove the dish from the oven and give it a good mix.

Bake for another 15 minutes (or just until the potatoes are tender). Garnish with crumbed feta.

Dish and dig in!

Vincent ordered noodles from an Asian take-out restaurant and enjoyed it with his veggies.

Try my recipe:

Veggie Bake with Crispy Bacon

  • Servings: 4-6
  • Difficulty: easy
  • Print

Delicious butternut, potato, broccoli and onions baked in a tangy tomato sauce with olives, topped with crispy bacon and a sprinkle of feta cheese -- my mouth waters just thinking about it. This works wonderfully as a winter side or main meal.

Ingredients

  • 2 butternuts, peeled and cubed
  • 1 onion, peeled and sliced into 8 wedges
  • 2 large potatoes, cut into wedges
  • 200 g bacon, sliced or cubed
  • 300 g broccoli florets
  • 3 big glugs olive oil
  • 15 Kalamata olives (black olives), pitted and halved
  • 1 can diced and peeled tomatoes
  • 50 g tomato paste
  • 1 big glug sweet chilli sauce
  • 1 big glug chutney
  • 2 tbsp balsamic vinegar
  • 1 tbsp dried thyme
  • 2 tbsp dried rosemary
  • 1 tbsp roast potato seasoning
  • 1 round Feta cheese, crumbled at the end
  • salt & pepper

Directions

  1. Preheat the oven to 180°C. Prep your veggies and put them into an oven-proof dish — preferably something large. Add olive oil, herbs and seasoning. Toss very well.
  2. Make the tomato sauce by adding the canned tomatoes, tomato paste, sweet chilli sauce, balsamic vinegar, chutney and olives to a jug and mixing thoroughly. Then pour it over the veggies and mix well.
  3. Arrange the bacon pieces on top of the veggies and pop it in the oven for 20 minutes.
  4. After 20 minutes, the bacon should be crisping up nicely, so remove the dish from the oven and give it a good mix.
  5. Bake for another 15 minutes (or just until the potatoes are tender). Garnish with crumbed feta.

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