Belated Cheesecake & a Vegetable Bake

Mother was away on her birthday, but even though that’s long past it’s not too late for cheesecake!

Cherries, blueberries, raspberries, oreos…and all no-bake! :)

I was happily reunited with my lost vintage cake stand recently. :)

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I made up a vegetable side to go with our meal and thought I would share a tidied-up version of the recipe. :)

~~~~~~~~~~~~~~~~~~~Confetti Parmesan Bake~~~~~~~~~~~~~~~~~~~~

Preheat oven to 375.

4 cobs sweet corn, washed and cut raw (or blanched) from the cob

1 red bell pepper, chopped

small bunch spring onions, chopped

1 cup green beans (if fresh then chop)

4-6 medium tomatoes (heirloom would be great)

salt and pepper to taste

Topping:

12-16 oz. freshly grated Parmesan cheese

handful fresh basil, snipped in small strips or bits

freshly ground black pepper to taste

In a large bowl, mix together all of the vegetables then transfer to a large shallow baking dish. Sprinkle with salt and freshly cracked black pepper.

In a smaller bowl, combine parmesan, basil and pepper. Sprinkle over vegetable mixture and bake at 375 for 15-20 minutes. Serve using a slotted spoon.

Serves: roughly 10-12