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ROAST
METHOD
1. In a small bowl, combine bread crumbs,
cheese, fresh basil, salt, pepper and olive
oil. Mix together using a fork. Set aside.
2. Meanwhile, thinly slice two tomatoes
and set aside. Chop remaining tomatoes
and set aside. In a small frypan, heat 1
tablespoon olive oil, add onion and cook
for 5 minutes. Add capscium, sliced
zucchini, garlic, herbes de Provence and
cook for an additional 5 minutes. Add
the chopped tomatoes and cook until
juices are beginning to evaporate.
3. Remove from the heat. Add roasted
eggplant, basil, salt and pepper. Place
the vegetables inside a 33x23x8cm (13 x
9 x 3 inch) heat proof dish. Press firmly
using the back of a wooden spoon.
4. Arrange sliced tomatoes on top,
overlapping slightly. Sprinkle with
“Gratin” (bread crumb mixture). Turn
the function dial until the indicator
on the LCD screen points to the
BAKE function. Set the temperature
to 180ºC/360°F with CONVECTION
turned on and set the timer for 30
minutes. Press the START/CANCEL
button to activate.
5. Bake until the cheese is melted and the
top is golden and crispy.
* Herbes De Provence; fresh or dried herbs
used mainly in southern French cuisines.
Combinations; thyme, lavender, savory,
rosemary, marjoram, basil, sage, fennel or
oregano. Usually available in the dried herb
section of supermarkets.
TIP
This dish is even better the next day.
Use the re-heat setting to warm through.
ROASTED BUTTERNUT
SQUASH SOUP
Function: ROAST
Temperature: 205°C/ 400°F
Cooking Time: 30 minutes
Convection Fan: ON
Makes: 1.5 litres
INGREDIENTS
750g butternut squash, peeled and cut into
2cm cubes
1 apple, peeled and chopped in 2cm cubes
1 small brown onion, chopped
4 sprigs fresh thyme
2 tablespoons olive oil
1 leek
2 tablespoons unsalted butter
2 teaspoons ground curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup/250 ml Apple cider
4 cups/1 litre chicken stock
1 cup/250 ml sour cream
Toasted pumpkin seeds, (Page 56) or spiced
croutons (Page 56)
METHOD
1. In a large bowl toss cubed butternut
squash, apple, onion and fresh thyme in
olive oil to coat.
2. Place the ingredients into the Breville
roasting pan. Set the wire rack to the
bottom rack height position. Turn
the function dial until the indicator
on the LCD screen points to the
ROAST function. Set the temperature
to 205ºC/400ºF and the timer to 30
minutes. Press START/CANCEL to
activate. After roasting, remove pan from
oven and set aside.
3. In the meantime, using only the
white part of the leek, slice it in half
lengthwise. Rinse under cold running
water to clean off any dirt that may be
trapped in between the layers. Slice into
1 cm slices.