Mediterranean Vegetable Casserole with Ramen Noodles
SERVES: 4 DIFFICULTY: Easy
Who says casseroles must contain meat? Not I!
INGREDIENTS
270g Hakubaku ramen noodles
1 medium Eggplant (skin-on, chopped)
2 Zucchini (skin-on, chopped)
1 small Red bell pepper (chopped)
1 small Green bell pepper (chopped)
3 Fresh ripe tomatoes (chopped)
2 cans Chick peas (drained)
1 can Artichoke hearts (in water, quartered) optional
Oregano (dried, to taste)
1 handful Baby spinach leaves (shredded)
Freshly ground black pepper (to taste)
Sea salt (to taste)
Red pepper flakes (to taste)
2 cups Tomato juice
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METHOD
STEP ONE:CASSEROLE
Place all ingredients (except the noodles) including seasonings, in a large casserole dish and toss gently to combine.
Place dish in pre-heated oven (180c) and cook for 1 hour.
STEP TWO:RAMEN NOODLES
Cook noodles according to packet instructions.
Drain, then place in 4 individual serving bowls.
STEP THREE:SERVING
Ladle the vegetable casserole on top of the noodles.
Garnish with fresh oregano leaves (if desired)
Serve immediately.
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