MEAT-FREE MAINS

It's never been easier to opt for vegie-based alternatives

- 

ROASTED RATATOUILLE COBBLER

SERVES 4

PREP 30 MINS COOK 1 HOUR 20 MINS

1 medium eggplant, trimmed, cut into 3cm pieces

2 red capsicums, seeded, coarsely chopped

1 red onion, cut into wedges

¼ cup olive oil

2 zucchini, cut into 3cm pieces

2 tsp finely chopped fresh rosemary

500g bottle Bolognese sauce

1¼ cup chicken stock

1½ cups grated cheddar cheese

fresh basil leaves, to serve

COBBLER

535g packet classic scone mix

¼ cup grated cheddar cheese

2 tbsp chopped fresh chives

1 In a large roasting pan, toss eggplant, capsicum and onion in oil. Season with salt and pepper. Cook in a 200°C preheated oven for 25 mins. Add zucchini and rosemary. Cook for 20 mins. Stir in sauce and stock. Cook for a further 20 mins until vegetables are tender.

2 COBBLER Meanwhile, prepare scone mix following packet instructions, adding cheese and chives.

3 Transfer ratatouille to a 2-litre capacity ovenproof dish. Place scones on top. Sprinkle with cheese. Cook in same oven for 15 mins or until golden.

4 Serve cobbler with basil leaves.

CREAMY MUSHROOM GNOCCHI

SERVES 4 PREP 15 MINS COOK 15 MINS

• 50g butter

• 400g mixed mushrooms, sliced

• 3 cloves garlic, finely chopped

• 1/3 cup white wine or vegetable stock

• 300ml thickened cream

• 500g packet gnocchi

• 3 cups baby spinach leaves

• finely grated parmesan, to serve

1 In a large, deep frying pan, melt butter over a medium-high heat. Saute mushrooms for 5 mins. Add garlic and saute for 1 min. Add wine and cook for 2 mins. Pour in cream. Simmer for 5-7 mins or until thickened. Season with salt and pepper.