Tuscan Vegetable Casserole
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 250 | g | Chestnut mushrooms prepared & chopped |
| 250 | g | Red onions prepared & chopped |
| 250 | g | Aubergine prepared & chopped |
| 250 | g | Courgette prepared & chopped |
| 250 | g | Red peppers prepared & chopped |
| 250 | g | Button onions whole |
| 50 | ml | Sunflower oil |
| 5 | g | Rosemary prepared & chopped |
| 150 | ml | Wine, white dry |
| 0.12 | l | KNORR COLLEZIONE ITALIANA Tuscan Bean Ready to Use Sauce |
| 100 | g | Parmesan cheese shaved |
| 10 | g | Parsley choppedprepared & chopped |
| 900 | g | KNORR USA Long Grain Rice |
Preparation
Advance preparation
Pre-set oven to 200oC/ 400oF/ Gas 5. Wash and prepare vegetables into large chunks.
1. Oil a suitable baking tray, cover with garlic, rosemary and vegetables. Place in the pre heated oven and roast until lightly browned for approximately 10 - 15 minutes, turning occasionally.
2. Place sauce in a saucepan, bring to the boil and add the roasted vegetables.
3. Deglaze the roasting pan with the wine and add roasting juices to the vegetables.
4. Return to the boil, simmer for 3 – 5 minutes. Cook rice as per the manufacturer’s instructions.
5. Serve vegetable casserole in a large serving dish with boiled or steamed rice. Garnish with shaved parmesan and chopped parsley.
