Roasted vegetable moussaka

Name: Roasted vegetable moussaka
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: 4 - 6
Ingredients: 1 medium onion, cut into strips; 2 fennel bulbs, cut into strips; 2 red peppers, deseeded and roughly sliced; 1 medium aubergine, sliced; 350 g (12oz) potato, peeled and sliced; 5 whole garlic cloves; 5 tbsp. olive oil; Salt and freshly ground black pepper; 400 g can chopped tomatoes; 4 whole pieces of sun-dried tomato, chopped; 227 g tub cottage cheese; 3 large eggs; 175 g (6oz) Cheddar cheese, grated; 3 tbsp. natural yogurt; Thyme leaves to garnish

Greek food lovers will love this vegetarian recipe - a take on the traditional moussaka.

By The GH Kitchen TeamPublished: 01 November 1999

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Yields:

4 - 6

Prep Time:

45 mins

Cook Time:

1 hr 45 mins

Total Time:

2 hrs 30 mins

Ingredients

1 medium onion, cut into strips
2 fennel bulbs, cut into strips
2 red peppers, deseeded and roughly sliced
1 medium aubergine, sliced
350 g (12oz) potato, peeled and sliced
5 whole garlic cloves
5 Tbsp. olive oil
Salt and freshly ground black pepper
400 g can chopped tomatoes
4 whole pieces of sun-dried tomato, chopped
227 g tub cottage cheese
3 large eggs
175 g (6oz) Cheddar cheese, grated
3 Tbsp. natural yogurt
Thyme leaves to garnish

Directions

1. Step 1
  Put the vegetables and garlic in two roasting tins, drizzle with the oil and season. Cook at 220°C (425°F) mark 7 for 1hr, tossing occasionally and swapping the tins around so the vegetables cook evenly and turn golden and soft.
2. Step 2
  Add the canned tomatoes and the sun-dried tomato to the vegetables, then mix well to combine. Return the vegetables to the oven to cook for a further 10-15min.
3. Step 3
  In a bowl, beat together the cottage cheese, eggs, Cheddar cheese and yogurt, then season. Spoon the vegetable mixture into a shallow 2-2.3 litre (31/2-4 pint) ovenproof dish, then spread the cheese mixture over the top.
4. Step 4
  Cook at 200°C (400°F) mark 6 for 20–30min or until the moussaka is golden and bubbling. Garnish with thyme leaves to serve.
  
  Try more of our delicious moussaka recipes:
  
  Truly classic moussaka
  
  Lamb moussaka

Freeze ahead

Complete the recipe to the end of step 3, cooling the vegetable mixture before spooning the cheese mixture on top. Wrap and freeze.

To serve: Thaw the moussaka overnight at cool room temperature then complete the recipe. Cover the moussaka with foil after 20min if the top starts to turn too brown; continue to cook for a further 20min until it’s hot to the centre.

Per Serving:

Calories: 610
Total carbs: 32 g
Total fat: 40 g
Saturated fat: 15 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time