Creamy Tomato and Vegetable Casserole
Serves: N/A
Ingredients
• 1 Small Carrot, chopped into thin circles
• 1 Medium Zucchini, chopped into semi – circles
• 1 Cup of spinach or silverbeet, finely chopped
• ½ Small onion, finely chopped
• 2 cloves of garlic, crushed
• 1 Cup of cauliflower florets, halved
• 1 Tin of crushed tomatoes
• ½ Cup of green beans, chopped into half
• 1 Tablespoon of Tomato paste
• 2 Tablespoons of low fat smooth ricotta cheese.
• 1 Tablespoon of olive oil
1 Tablespoon of chopped fresh oregano or 1 teaspoon of dried oregano
• 1 Cup of water
• Salt and pepper as desired
Method
1. Heat a medium soup pot on medium high heat, adding the olive oil.
2. Add onion, garlic, carrot, zucchini, cauliflower, green beans and spinach and toast until golden.
3. Add crushed tomatoes, tomato paste, 1 cup of water, oregano, salt and pepper and combine well.
4. Cook for 5 - 10 minutes, then add the low fat ricotta and mix well.
5. Cook for another 5 – 10 minutes.
6. Serve alongside a protein serve, instead of a salad with your shake or enjoy as a snack during the day.