Roasted Veggie Moussaka

  • Preparation Time:
    20 mins
  • Cook Time:
    60 mins
  • Serves:
  • 2 yellow peppers, cut into chunks
  • 1 butternut, cut into chunks
  • 2 courgettes, thickly sliced
  • 1 aubergine, cut into chunks
  • ROYCO® Roasted Veggie Bake
  • 1 onion, chopped
  • 15ml oregano (5 ml dried)
  • 2 tin chopped tomatoes
  • 3ml salt and pepper
  • 3ml sugar
  • 100g feta
  • 1 egg, beaten
  • ROYCO® Chicken ala King Cook-in-Sauce 415g
  • Preheat oven 200°C
  • Follow the packet instructions to roast the yellow peppers, butternut, courgettes and aubergines with the ROYCO® Roasted Veggie Bake.
  • Fry the onions and oregano in oil until soft, add the tomatoes, simmer for 4 minutes then season with salt, pepper and sugar.
  • Mix the roasted vegetables and the tomato sauce together.
  • Crumble in the feta and place in an oven proof dish. Press down lightly to compact.
  • Mix the egg and ROYCO® Chicken a la King Sauce together. Pour over the vegetables.
  • Bake at 200°C for 20-25 minutes
  • Blue cheese can be used instead of the feta.


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