| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | M& | 4 | servings | |
INGREDIENTS
| 2 | Onions; sliced | |
| 100 | g | Red pepper; sliced (31/2oz) |
| 100 | g | Yellow pepper; sliced (31/2oz) |
| 100 | g | Mushrooms; sliced (31/2oz) |
| 2 | Courgettes; sliced | |
| 4 | Ripe fresh tomatoes; cut into eighths | |
| 30 | g | Cornflour; (1tbsp) |
| 1/4 | pt | Vegetable stock |
| 5 | g | Salt; (1tsp) |
| 1 | Pinches pepper | |
| 5 | g | Chopped fresh parsley; (1tsp) |
| 5 | g | Chopped fresh basil; (1tsp) |
| 675 | g | Parboiled sliced potatoes; (11/2lb) |
| 115 | g | Reduced fat medium cheese; (4oz) |
INSTRUCTIONS
1 Preheat the oven: 190°C/375°F/Gas Mark 5. 2 Place the onions into a non-stick pan and dry fry, stirring frequently. Add the peppers, mushrooms, courgettes and tomatoes, place a lid on the pan and cook for 5 minutes. 3 In a pan blend the cornflour with the vegetable stock, salt and pepper. Bring to the boil, stirring continuously. 4 Place the vegetables into a casserole dish and pour the stock over the top, sprinkle with the basil and parsley. 5 Place the freshly cooked sliced potatoes over the vegetables and sprinkle with the cheese. 6 Bake in a preheated oven for 45 minutes until golden brown, serve hot with unlimited salad. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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