Evening meal suggestion - Day Two

Vegetable Casserole

Ingredients:

- 2 large sweet potatoes, peeled and sliced into rounds

- 3 large parsnips, peeled and sliced into rounds

- 2 large carrots, peeled and sliced into rounds

- 1 courgette, sliced into rounds

- 1 yellow bell pepper, cut into strips

- 1 red onion, sliced

- 4 cloves garlic, minced

- 2 cups (60g) of spinach

- 1 cup (250ml) of vegetable broth

- 2 tablespoons olive oil

- Salt and pepper to taste

For the Chinese-Inspired Sauce:

- 1/4 cup (62.5g) soy sauce

- 1 tablespoon ginger, grated

- 2 tablespoons sesame oil

- 1 teaspoon five-spice powder

Method:

Preparing the Vegetables:

1. **Preheat Oven**: Preheat your oven to 180°C (350°F).

2. **Oil the Dish**: Lightly oil a large casserole dish with olive oil.

3. **Layering**: Start layering the sliced sweet potatoes, parsnips, carrots, courgette, bell pepper, and red onion in the casserole dish. Sprinkle each layer with minced garlic, salt, and pepper.

Preparing the Sauce:

4. **Mix Ingredients**: In a small bowl, combine the soy sauce, grated ginger, sesame oil, and five-spice powder. Mix well.

5. **Pour Over Veggies**: Drizzle the Chinese-inspired sauce evenly over the layered vegetables in the casserole dish.

6. **Broth**: Pour the vegetable broth over the layers to provide moisture and additional flavour.

Cooking the Casserole:

7. **Cover**: Cover the casserole dish with aluminium foil.

8. **Bake**: Place the dish in the preheated oven and bake for 30-40 minutes.

9. **Add Spinach**: Remove the foil and add the spinach on top. Bake for an additional 10 minutes, or until the vegetables are tender and the spinach has wilted.

10. **Serve**: Remove the casserole from the oven and let it sit for a couple of minutes before serving. Optionally, you can sprinkle some toasted sesame seeds on top for added crunch and flavour.

This autumnal vegetable casserole is packed with warming, grounding ingredients to help your body adjust to the cooler weather.

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