• 2 aubergines, sliced thinly lengthways
  • 2 small swede, sliced as thinly as possible
  • 2 large cooking tomatoes, sliced thinly
  • 750ml milk of choice
  • 2tbsp seasoning
  • 2tbsp dried mixed herbs
  • Extra virgin olive oil / ghee
  • 1 sachet of Bimuno 
  • 300g cheese of choice, grated

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  • Preheat your oven to 150C/300F.
  • Thinly slice all your vegetables, layer into an oven dish and drizzle over your extra virgin olive oil or ghee.
  • Pop in the oven and let your vegetables roast for 90 minutes.
  • Whilst your veg roast, in a pan, pour in your milk of choice (this recipe is using cashew milk) and slowly add 250g of your chosen cheese (this recipe is using Gruyère) whilst whisking gently to incorporate.
  • Now add your seasoning and dried mixed herbs.
  • Remove your roasted vegetables from the oven and add your sauce to the dish and mix gently.
  • Sprinkle your remaining cheese over the top of your bake and place under the grill for a few minutes to brown nicely and add a crispy topping. 
  • Enjoy!