Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886
Mediterranean Vegetable Bake
- Preparation Time:
10 minutes
- Per Serve:
980 kilojoules (235 calories). Protein 9 g. Fat 13 g. Carbohydrate 18 g. Total Sugars 11 g. Sodium 630 mg. Potassium 750 mg. Calcium 110 mg. Iron 2.4 mg. Fibre 7 g.
- Cooking Time:
30 minutes
- Serves:
6
Ingredients:
2 teaspoons olive oil
1 medium onion, chopped
1 red capsicum, chopped
1 cup sliced mushrooms
2 zucchini, sliced
500 g tomato pasta sauce
300 g butter beans, rinsed
and drained
2 tablespoons chopped fresh basil
1⁄4 teaspoon salt
1 large eggplant
2 teaspoons olive oil, extra
crumble
2 Sanitarium Weet-Bix, crushed
1⁄4 cup grated parmesan cheese
2 teaspoons olive oil
Instructions:
1. Heat oil in a saucepan and sauté onion, capsicum and zucchini until soft.
2. Add mushrooms and sauté for 1 minute.
3. Stir through pasta sauce, butter beans, basil and salt. Heat through.
4. Pour mixture into a large casserole dish.
5. Cut eggplant into 1 cm slices. Brush eggplant with extra oil and grill until golden on both sides. Arrange eggplant over bean mixture. Sprinkle with combined crumble.
6. Bake in a moderate oven (180°C) for 30 minutes or until crumble is crisp.
For further information on healthy eating, please contact Sanitarium Nutrition Service
Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257
