Rustic Vegetable Medley Bake

1.Preheat your oven to 375°F (190°C).

2.In a large pot, bring water to a boil and add the diced potatoes and sliced carrots. Cook for about 10 minutes until they are just tender. Drain and set aside.

3.In a large mixing bowl, combine the cooked potatoes, carrots, and frozen peas. Stir in the tomato sauce, chili flakes, oregano, salt, and pepper until well mixed.

4.Add the torn leftover bread to the vegetable mixture and gently fold until the bread is evenly distributed throughout the vegetables.

5.Transfer the mixture into a greased baking dish, spreading it evenly.

6.If using, sprinkle the shredded cheese on top of the vegetable medley.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

8.After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy.

9.Remove from the oven and let it cool for a few minutes before serving.