Sunday, 16 December 2012

Capsicum Casserole with Zucchini and Beans

From Healthy Eating: Vegetarian, The Australian Women’s Weekly, ACP Publishing, 1998.

I put a can of chopped tomatoes in a saucepan with a dessertspoon of balsamic vinegar, a pinch of sugar and a pinch of salt and let it cook gently until it had thickened a little—only a little.

A red capsicum was cut in half, seeded and membranes removed. Into this went a mixture of cooked borlotti beans and chickpeas, a chopped zucchini, a few green beans topped and tailed and cut into halves, and a chopped spring onion. The filled capsicums were placed into a baking dish and any of the vegetables mixture that wouldn’t fit into the capsicum halves was spread around them. The tomato sauce was now poured over and around the capsicums. The baking dish was covered and went into a 180ªC oven for an hour. The cover was now removed and the dish went back into the oven for another quarter of an hour.

When it came out some shaved parmesan slices were placed on top.

This was a quite acceptable casserole, not a world beater but a pleasing meal.

The recipe came from a small-sized paperback of 64 pages that I have obviously held onto for some time now. Each page contains a new recipe together with a coloured photograph. There appears to be a wide variety of different meals to try.

Taste: ✔✔✔
Ease of cooking: ✔✔✔

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