Veggie Bake Recipe

Notes:
This is a really quick and easy recipe, that’s filling, delicious and low fat. I don’t give amounts for the veg, because it’s up to you how much you want to put in.

Servings: 4-5

Ingredients:
Vegtables: I use carrot, brocceli, cauliflower, mushrooms, onion and sweetcorn.

1 Aubergine (sliced)

1 Butternut Squash (sliced)

500gr tinned tomatoes

Fist full of fresh basil

125gr low fat mozzerella cheese

100gr low fat ricotta cheese mixed with 1tblsp pesto

Pepper to taste

2-3 cloves garlic

Directions:
Preheat your oven to 200deg celcius (not sure what it is in farenheit).

Into a pot, put your tinned tomatoes, pepper, garlic and vegtables. Bring to the boil and then simmer for 15 minutes.

While this is simmering, heat your aubergine and butternut squash on a non-stick pan, until they soften (about 2-3 minutes).

Into an oven proof dish, pour in your tomoatoe and veg mixture.

On top of this layer your aubergine and butternut squash mix. Be sure to cover all the tomatoe mix with this.

Cover the top of the aubergine with a mix of the mozzerella and ricotta/pesto.

Put dish into oven for 20 minutes and then it's done!

Submitted by:
Little Flower

 

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Tags: low fat, Main Dish

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This entry was posted on Monday, June 9th, 2008 at 8:26 am and is filed under Easy Diet recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.