Kel's Layered Vegetable Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 248.5
  • Total Fat: 6.4 g
  • Cholesterol: 7.7 mg
  • Sodium: 179.5 mg
  • Total Carbs: 39.8 g
  • Dietary Fiber: 6.3 g
  • Protein: 10.9 g

View full nutritional breakdown of Kel's Layered Vegetable Bake calories by ingredient
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Number of Servings: 8


    600gms pumpkin
    300gms spinach
    2 kumara (sweet potato)
    3 potatoes with skins on
    1 cup sliced mushrooms
    2 cloves garlic, chopped finely
    1 tbsp rosemary
    60gms Edam Cheese, grated
    1 375mls can Lite Evaporated Milk

    2 tbsp Parmesan Cheese, shredded
    a small handful of sunflower seeds
    sprinkling of parsley (1 tbsp)
    spray of olive oil


1) Thinly slice all vegetables.

2) Layer them along with grated cheese, garlic & herbs in a large sprayed baking dish.

3) Pour over evaporated milk. Sprinkle with parmesan cheese on top layer of potato. Sprinkle sunflower seeds over top also.

4) Pop into 200C oven and bake, covered, for around an hour. Check... uncover and cook a further 15 minutes, to brown top layer.

NB: Cooking times will vary depending on your oven.

Number of Servings: 8

Recipe submitted by SparkPeople user BEYONDTHEBEACH.

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