This makes a great vegetarian evening meal.

Recipe: Extracted from A Table at Tangleby II by Sue Heazlewood

You’ll need a round oven dish or cake tin the same size as your tortillas. You can use store-bought roasted red capsicums if you prefer.

Serves: 6

INGREDIENTS

450g pumpkin or orange kūmara — peeled and sliced
3 red capsicums — quartered
1 eggplant — sliced
cooking oil, to drizzle
salt and ground black pepper
4 tortillas
½ cup tomato chutney
3 cups baby spinach
½ cup mixed seeds, such as pumpkin and sunflower

For the cheese sauce:
100g butter
1 cup flour
3 cups warmed milk
1 cup grated tasty cheese

METHOD

Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper.

Arrange the pumpkin or kūmara, capsicums and eggplant on the prepared tray, sprinkle with oil, salt and pepper and roast until tender.

To make the Cheese Sauce, melt the butter in a medium saucepan. Add the flour and stir for a few minutes.

Slowly add the milk and cheese, stirring constantly until thick.

To assemble, place a tortilla in the base of a round oven dish or springform cake tin. Top with a third of the chutney, roasted vegetables and spinach and a quarter of the Cheese Sauce. Repeat until all the tortillas are used.

Finish with the remaining Cheese Sauce and the mixed seeds.

Bake for 25 minutes until golden brown.

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Recipe and image from A Table at Tangleby II by Sue Heazlewood | Photography by Neil Smith. Published by Auckram Publishing | $64.95. Available from tangleby.co.nz and specialty stores nationwide.