Creamy mixed vegetable and pesto bake

Creamy mixed vegetable and pesto bake

We all know we should try to eat more vegetables and try to have meat less often, but sometimes vegetarian meals can feel a bit like they’re missing something, almost like they’re half a meal. With this creamy mixed vegetable and pesto bake, you won’t even notice it’s missing meat, even if you’re generally a carnivore. This is one meal that will get you your fill of veggies and make you feel great about reducing your meat meals. 

Creamy and delicious, and absolutely loaded with flavour and nutrients, you’ll definitely want to work this one into the weekly meal rotation!


  • 1 head of broccoli, chopped into florets 
  • 1 head of cauliflower, chopped into florets
  • 1 eggplant, sliced and pan grilled
  • 1 cup cherry tomatoes, halved
  • 1 onion, chopped
  • 2 tablespoons plain flour
  • 300ml light cooking cream
  • 2 tablespoons basil pesto
  • 3/4 cup grated parmesan 
  • 1/3 cup grated mozzarella
  • 1/4 cup panko breadcrumbs


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1. Preheat oven to 200C.

2. Steam broccoli and cauliflower until tender. Combine with eggplant, tomatoes, and onion in a bowl, season with salt and pepper, and toss with flour. Transfer to a 6-cup capacity baking or casserole dish. 

3. Whisk cream, pesto and half of the parmesan in a jug. Pour over vegetables, then combine remaining parmesan, mozzarella, and breadcrumbs. Sprinkle over vegetables, then bake for 20 minutes or until golden brown. 

4. Serve with fresh salad. 

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