1 kg leftover roasted poatoes
1 kg packet chunky-style frozen mixed vegetables
30 g packet spring vegetables dry soup mix
490 g jar bechamel sauce
250 g sliced fresh mozzarella
1 handful fresh basil leaves
- Place 1kg leftover roast potatoes in a greased 2L ovenproof dish. Top with a 1kg packet of thawed chunky-style frozen vegetables. Mix a 30g packet spring vegetable soup mix with 1 cup water and a 490g jar béchamel sauce. Pour over vegetables, cover with foil. Bake in the oven at 200°C (180°C fan forced) for 40 min. .
- Remove foil, top with 250g sliced mozzarella cheese. Bake for a further 15-20 min or until golden.
- For Parsley & Bean Salad, roughly chop a bunch of flat-leaf parsley and mix with a handful of mixed salad greens, a drained 420g can fourbean mix and 2 chopped tomatoes. Season with lemon juice, olive oil and pepper to serve. Garnish bake with basil leaves.