Winter vegetable casserole with chunky pesto

Our easy baked vegetable casserole is packed full of hearty and delicious veg for a filling family dinner meal that will warm you up from the inside. Serve topped with our homemade pesto and cheesy toasts.

  • 10 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print


Winter vegetable casserole
  • 1 tablespoon olive oil
  • 2 red onions, thin wedges
  • 500 gram butternut pumpkin, peeled, 2cm pieces
  • 350 gram celeriac, peeled, 2cm pieces
  • 1 fennel bulb, thin wedges
  • 3 small kumara, peeled, wedges
  • 4 cup vegetable stock
  • 400 gram can cherry tomatoes
  • 1 tablespoon red wine vinegar
  • cheesy toast (see tip), to serve
Chunky pesto
  • 2 cup basil leaves, plus extra to serve
  • 1/3 cup grated parmesan
  • 1/4 cup chopped almonds, toasted
  • 1/4 cup olive oil
  • 2 tablespoon water
  • 2 clove garlic, crushed


Winter vegetable casserole with chunky pesto
  • 1
    Preheat oven to 200°C. Line a large oven tray with baking paper.
  • 2
    In a large casserole dish, heat oil on high. Saute onion for 2-3 minutes until tender. Add all remaining vegetables.
  • 3
    Stir stock, tomato and vinegar through. Bake, covered, for 1 hour until vegetables are tender and sauce is slightly thickened. Season to taste.
  • 4
    Meanwhile to make pesto; in a small food processor pulse all ingredients together until combined. Season to taste.
  • 5
    Top with pesto and serve accompanied with cheesy toasts (see tip).


For cheesy toast, spray 4 slices of sourdough bread with oil. Place on oven tray, scatter with grated parmesan. Bake for 8-10 minutes at 200°C.

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