About this recipe:Turn a tray of roasted vegetables into a spicy meal by adding kidney beans, a tomato sauce and a cheesy topping. This should prove a popular dish for teenaged vegetarians and is great served with warmed soft tortillas.
1 red onion
2 large garlic cloves, chopped
1 large red or yellow pepper, deseeded and cut into chunks
1 small fennel bulb or 2 celery sticks, thinly sliced
1 large courgette, thickly sliced
2 tbsp olive oil
280g jar artichoke hearts in oil, drained
1 tsp dried oregano
1 tsp paprika or mild chilli powder
½ tsp ground cumin
400g can chopped tomatoes
400g can red kidney or pinto beans, drained and rinsed
200g Quark (skimmed milk soft cheese)
120ml semi-skimmed milk
85g mature Cheddar cheese, grated
2 tbsp dried wholemeal breadcrumbs
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 200°C/ gas 6. Halve the onion lengthways, then cut into thin wedges. Place in a big food bag with the garlic, pepper chunks, fennel or celery, courgette slices and oil. Toss together well, then tip out into a shallow ovenproof dish.
Mix in the artichoke hearts and season, then sprinkle over the oregano, paprika or chilli and cumin. Roast for 15 minutes.
Stir in the tomatoes and the drained beans. Return to the oven for a further 10 minutes.
Meanwhile, stir the Quark with the milk, to thin it to a thick cream. Drizzle over the vegetables. Mix the grated cheese and crumbs together and scatter on top. Return to the oven to bake for a further 10–15 minutes until golden and bubbling.
For meat eaters, add some stir-fried minced turkey instead of the beans. * Try grated Spanish Manchego cheese instead of Cheddar and ricotta (11% fat) instead of the Quark.