This is a clever variation on the traditional, meat-based Greek dish that is usually quite high in fat. The meat has been replaced with a selection of vibrantly coloured vegetables and the protein is supplied by borlotti beans. The dish is topped in the traditional way but with a yoghurt-based sauce.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
For non-vegetarians, add 200g chopped cooked chicken to the vegetables in step 3 and omit the beans. * To save time, instead of grilling peppers, you can use bottled grilled pimiento peppers, cut into strips.
You can prepare all the vegetables a day ahead, up to the end of step 3. Cover and refrigerate. When ready to use, allow to come to room temperature, then cover with the yoghurt mixture and bake as described.
Tried this recipe but instead of boiling the veg I grilled them on the 'lean mean' (no oil!) - I layered the veg with the tomatoe and bean mix to which I had added garlic/paprika/chilli and onions. Also the yogurt topping is fantastic - it really gives it a luxurious topping (I put nutmeg on the top) and fantastically low fat! Also I left out all of the oil and it wasn't missed! I added about 2/3 more yogurt to the topping mix and it was still perfectly set. A fab lowfat family dinner! Thanks! Update - it freezes very well! - 18 Feb 2012
I have been a veggie for 3 months now and find dishes like this very similar too many other dishes, lasagne, chilli etc. this one wasn't great - 01 Jul 2015
Great recipe as you can see the idea can develop on. Griddled the Aubergine & Courgettes. Had some leftover homemade boston beans with lentils so added them instead of the tinned beans and tomatoes. Thank you for the ideas. - 04 Jun 2015