Chunky Vegetable Conchiglic Baked

Chunky bake

 Prep time: 10 minutes
Baking time: 25 minutes

Conchiglie (shells)
1/2 tomato large
1/2 courgette
1/2 sweet pepper
3 mushrooms
3 heads of broccoli
1/2 cup tomato passata (sauce)
1 cup cheese
1 tbs olive oil
1 tsp thyme, fresh
1/2 tsp herbs, dried
1/2 garlic herb seasoning
1/4 tsp grounded pepper
1 garlic clove
2 tsp soften butter
1/2 tsp salt

Preheat the oven at 190℉

Set a medium-size pot of water on heat (medium) to boil with a pinch of salt and oil. Once the water begins to boil lower the heat and add the conchiglie.

Meanwhile, dice all vegetable into bite-size pieces (tomato, courgette, pepper, mushroom and broccoli heads).

At this time the conchiglie should be softened but not to a point where they still retain their shape. Pour into cold water to stop the cooking process and drain removing the excess water.

Pour into a large mixing bowl and begin to add the vegetables, oil, seasonings, dried herbs, butter and cheese, mix to combine.

Coating the base of a baking dish with oil pour the mix in covering with baking foil and bake for 15 minutes. Once finished, remove the foil and allow the Chunky Vegetable Conchiglic Bake to bake for another 5 minutes and serve.

For the past few weeks, we have been eating a wide variety of vegetables and fruits due to the lovely summer. This combination is what we decide to have for a light lunch in the garden. This was paired with a spicy spinach citrus salad and our famous citrus drink.

We hope that you are able to try the one and let us know how well you were able to execute it and loved it as much as we have.

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K had A