Bethany's Vegan Kitchen

Slow roasted courgette, peppers, mushrooms and onion in a garlic and herb tomato sauce. This would be perfect served along with crusty bread to scoop up the sauce.

Yield; Four servings (103kcal per serving) Cook time; 1 hour 20 minutes

For the sauce you’ll need;

1. One tablespoon of oil
2. One large clove of garlic, roughly chopped
3. One tablespoon of tomato puree
4. One 400g/14oz tin of chopped tomatoes
5. One teaspoon of both dried basil and dried oregano
6. Salt and pepper to taste

Method;

• Add the oil into a small saucepan over a medium heat, add the garlic and cook for one minutes
• Next, add the tomato puree and cook for one minute before adding in the tomatoes and herbs. Season to taste with salt and pepper, then cover with a lid and allow to gently simmer for fifteen minutes
• Finally blend with an immersion blender or food processor until smooth, then set aside

Then move on to assembling the dish. You’ll need;

1. One courgette, sliced
2. One red pepper, sliced
3. One yellow pepper sliced
4. 150g/5oz white mushrooms, thickly sliced
5. One large brown onion, sliced
6. A pinch of salt and pepper

Method;

• Preheat your oven to 200ºC/180ºC fan assisted/350ºF. Spoon the sauce in an even layer into the bottom of an ovenproof dish
• Neatly layer in the sliced vegetables on top of the sauce. Sprinkle over the salt and pepper then cover loosely with foil and bake for one hour
• After an hour has elapsed, increase the heat to 220ºC/200ºC fan assisted/400ºF and remove the foil. Bake for an additional 20 minutes.
• Allow to stand for five minutes before serving.