Vegetable Bake

This delicious vegetarian dish is very easy to prepare and the mixture fits very neatly into six small pie dishes - if you like to freeze portions for future use. 

Ingredients: (serves 6)

1 tablespoon (15ml) vegetable oil 1 garlic clove, crushed 2 carrots, diced 14oz (397g) can kidney beans, drained 2 medium onions, chopped 14oz (397g) can chopped tomatoes 8oz (225g) mushrooms, sliced 1 tablespoon chopped fresh parsley 1 red pepper, diced 5oz (125g) wholemeal breadcrumbs 1 green pepper, diced 1 tablespoon sesame seeds 3 celery sticks, sliced 4oz (100g) mature cheddar, grated

Method:

1. Heat oil in a large saucepan.  Stir in carrots, onions, mushrooms, peppers, celery and garlic, cover and cook for 12-15 mins until vegetables are just tender.
2. Stir in the chopped tomatoes, kidney beans and season.  Simmer gently for about 20 mins, stirring occasionally.  Remove from heat.  Stir in chopped parsley.
3. In a clean bowl, mix together breadcrumbs, sesame seeds and grated cheese.  Stir half of the mixture into the cooked vegetables and reserve the rest.
4. Spoon the vegetable mixture into a shallow 3 pint (1.7litre) ovenproof dish.  (Individual serving dishes can also be used, reduce cooking time by approx 5 mins.)  Sprinkle reserved breadcrumbs on top.*
5. Cook at 180ºC/350ºF/Gas mark 4 for 20 mins until rich golden brown.
6. Serve with crusty or garlic bread.

* Freeze at this point if required.  Thaw thoroughly before use.