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Provencale vegie 'pie' with a cheese crust

Method

  • Preheat oven to 200°C fan forced (220°C normal). 
  • Heat a little oil in a large heavy-bottomed pot and gently sauté the onion, garlic, chillies and capsicums until tender, regularly stirring. 
  • Then add the zucchini, squash, eggplant and beans. Stir well and cook for about 5 mins or so. 
  • Add the tomatoes, 1 cup stock and seasonings. Mix well and bring to the boil. Then turn the heat down and gently simmer for about 15-20 mins until the vegies are very tender and the sauce is thick and fragrant, adding more stock if needed. 
  • Then add the cannellini beans and briefly cook, before carefully transferring the mixture to a large gratin (or any large ovenproof) dish. 
  • Sprinkle the tasty cheese and then the parmesan and a little cream over the top. Cook in the oven for about 15 mins until the top is golden brown and bubbling.

Ingredients

  • olive oil
  • 1 onion, cut into wedges
  • 4 garlic cloves, crushed
  • 2 small red chillies, seeded & sliced
  • 1 each red & green capsicum, cored, seeded & sliced
  • 4 medium zucchini, cut into chunks
  • 4 yellow squash, cut into wedges
  • 1-2 eggplants, cut into chunks
  • 12 green beans, topped, tailed & halved
  • 2 cans diced tomatoes
  • 1-2 cup vegetable stock
  • sea salt & freshly ground pepper
  • 1 can cannellini beans, drained & rinsed
  • grated tasty cheese
  • freshly grated parmesan
  • cream (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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