Baked Vegetable Pie Recipe
Summary
Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelVery Easy
Health IndexHealthyServings2
HealthyLow Calorie
Ingredients
| Onions | 125 Gram | |
| Courgettes | 125 Gram | |
| Aubergine | 125 Gram | |
| Firm tomatoes - 2 | ||
| Tomatoes - 227 grams or 8 ounces can | ||
| Water - 275 millilitres or 1/2 pint | ||
| Chicken stock cube - 1 | ||
Directions
GETTING READY
1. Preheat oven to 400° Fahrenheit.
2. Thinly slice all vegetables, including tomatoes.
3. Drain juice from canned tomatoes.
MAKING
4. In a casserole dish, first spread a layer of onion, then canned tomatoes, courgettes, aubergine and top with fresh tomatoes.
5. In a saucepan, mix together, tomato juice, water and stock cube; pour over vegetables in the casserole.
6. Bake in preheated oven for 40 minutes.
SERVING
7. Serve hot Baked Vegetable Pie with garlic bread.
1. Preheat oven to 400° Fahrenheit.
2. Thinly slice all vegetables, including tomatoes.
3. Drain juice from canned tomatoes.
MAKING
4. In a casserole dish, first spread a layer of onion, then canned tomatoes, courgettes, aubergine and top with fresh tomatoes.
5. In a saucepan, mix together, tomato juice, water and stock cube; pour over vegetables in the casserole.
6. Bake in preheated oven for 40 minutes.
SERVING
7. Serve hot Baked Vegetable Pie with garlic bread.
Chef
