4-6 people
45 minutes
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 large courgettes, sliced
- 150g button mushrooms, halved
- 2 red peppers, sliced thinly
- 400g can chopped tomatoes
- 2 tbsp tomato puree
- 60ml red wine
- 400g can cannellini beans, drained and rinsed
- 400g can red kidney beans, drained and rinsed
- 1 tsp dried mixed herbs
- Salt and pepper to taste
Topping
- 100 ml natural yogurt
- 1 medium egg
- Black pepper and salt to taste
Preparation
- Preheat the oven to 180.C.
- Heat the oil in a large pan, fry the onion for 2-3 minutes until lightly browned, add the courgettes, mushrooms and peppers and cook for 5 minutes.
- Add the tomatoes, puree, wine, beans and herbs. Bring to the boil, season to taste and pour into the Pyrex roaster. Cover with foil and cook in the preheated oven for 25-30 minutes. Test the vegetables to see that they are cooked and remove the foil.
- Beat the yogurt with the egg and seasonings, pour over the top and place under a preheated grill until the topping is lightly browned and set.
