| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Veg2, Vegetarian |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Clove garlic; crushed |
| 1 |
lg |
Head fennel; trimmed and chopped |
| 1 |
md |
Carrot; diced |
| 1 |
|
14 ounces ti chopped tomatoes |
| 1 |
ts |
Oregano |
|
|
Salt and pepper |
| 2 |
tb |
Breadcrumbs |
| 2 |
oz |
Walnuts; coarsely chopped |
| 2 |
tb |
Vegetarian Parmesan cheese |
INSTRUCTIONS
FOR THE TOPPING
1. Heat the oil and gently fry the onion and garlic for 4-5 minutes.
2. Add the fennel and carrot and cook slowly for 10 minutes. Add the
tomatoes and oregano. Bring to the boil and simmer for 20 minutes. Season.
3. Place the vegetable mixture in a lightly oiled oven-proof dish.
4. Mix together the breadcrumbs, walnuts and Parmesan. To make the dish
vegan, substitute nuts for the cheese.
5. Sprinkle the topping over the vegetables and bake at 190°C/375°F/Gas
Mark 5 for 20 minutes or until the topping is golden brown. Serve hot.
Converted by MC_Buster.
NOTES : This light vegetable bake is good as either a lunch or a supper
dish.
Converted by MM_Buster v2.0l.
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