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For the topping

30g Mornflake Creamy Superfast Oats

10 basil leaves, finely chopped

25g pine nuts

2 tsps capers

280g jar of peppers in oil


For the bake

1 aubergine, sliced in rounds

1 red pepper, sliced

1 yellow pepper, sliced

2 courgettes, sliced


Pre-heat the oven to 180°C.

Add the oats, chopped basil and pine nuts to a bowl and stir.

Slice all the vegetables. Using each vegetable in turn, stack them into a medium sized ovenproof dish (around 26 x 18 x 5cm).  Scatter over the capers.

Pour half the oil from the pepper jar over the vegetables. Roughly chop the peppers from the jar and evenly spread them over the vegetables.

Scatter the oat, pine nut and basil mix evenly over the top of the vegetables.

Cover the dish with foil and place on the middle shelf of the oven.  After 20 minutes remove the foil. Continue to cook the vegetable bake for 30 minutes until the oats and pine nuts are lightly golden on the top.

Serve immediately with a few twists of black pepper and fresh basil leaves.

Can be stored covered for 24 hours in the fridge.

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    Creamy Superfast Oats