Vegetable Tian

Vegetable Tian

Serves 4

Core:Count 1 ½ pts for the whole recipe (cheese)

Cals/fat:  304 cals & 7g fat/serving

Frylight

2 large onions, thinly sliced

2 garlic cloves, crushed

1 tsp paprika

2 tbsp tomato puree

410g can cannellini beans, drained and rinsed

2 tbsp fresh chopped parsley

2 large baking potatoes, about 600g total, peeled and sliced

1 large courgette, trimmed and sliced

4 ripe tomatoes, sliced

150ml vegetable stock

28g finely grated parmesan (1½ pts)

Preheat the oven to 220*c.  Heat a pan and spray with frylight.  Gently fry the onion and garlic for 10 minutes, stirring occasionally.  Add the paprika, cook for 1 minute, add the puree, beans and parsley.  Put into a 3 litre shallow ovenproof dish.

Parboil the potatoes for 5 minutes.  Drain and spread over the beans.  Top with courgette and tomatoes.

Add the stock.  Bake until tender - about 35 minutes.  Sprinkle with cheese, cook for a further 10 minutes until golden.