Rustic Vegetable Medley Bake

1Preheat your oven to 375°F (190°C).

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

3In a large mixing bowl, combine the cooked potatoes (2 large), carrots (2 large), and frozen peas (2 cups). Stir in the tomato sauce (1 cup), chili flakes (1 teaspoon), oregano, salt, and pepper until well mixed.

4Add the torn leftover bread (2 cups) to the vegetable mixture and gently fold until the bread is evenly distributed throughout the vegetables.

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

6If using, sprinkle the shredded cheese (1 cup) on top of the vegetable medley.

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

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

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