| 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.
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