1 tbsp olive oil
1 red onion, cut into wedges
3 garlic cloves, crushed
3 tsp Mexican chilli powder
4 yellow squash, cut into wedges
250g orange sweet potato, peeled and roughly chopped
1 carrot, roughly chopped
1 red capsicum, roughly chopped
410g crushed tomatoes, canned
1 cup vegetable stock liquid
1 corn cob, husks and silk removed
125g cherry tomatoes
Olive oil cooking spray
2 tbsp flat leaf parsley leaves
1 cup self-raising flour
2 tbsp polenta
50g chilled butter, chopped
1 egg, lightly beaten
2 tbsp milk
1/2 cup finely grated smoked cheddar
Smoked Cheddar Dumplings
Preheat oven to 180C/160C fan-forced.
Heat oil in a large, flameproof casserole dish over medium-high heat. Once oil is heated, add onion and garlic. Cook, stirring, until the onion has softened and become translucent. Then, add chilli powder. Cook, stirring, until fragrant.
Add squash, potato, carrot, capsicum, crushed tomatoes and stock to casserole dish. Bring mixture to the boil. Cover and transfer to preheated oven. Bake for 35 minutes or until vegetables are just tender.
While the vegetables are cooking, make the Smoked Cheddar Dumplings by placing flour and polenta in a bowl. Using your fingertips, rub in butter until combined. Then, stir in egg, milk and 1/3 cup cheddar to make a soft, sticky dough. Roll level tablespoons of mixture into balls.
Use a large knife to cut corn kernels from cob in large pieces. Remove the casserole dish from the oven and stir in the corn. Increase the oven temperature to 200°C/180°C fan-forced. Place dumplings, about 2cm apart, on top of the vegetable mixture. Then, place the cherry tomatoes between the dumplings. Sprinkle with the remaining cheese and spray with olive oil.
Return the casserole dish to the oven. Bake, uncovered, for 25 minutes or until dumplings are firm to touch and cooked through. Serve casserole topped with parsley.