Preparation : 10 min. Cooking time : 30 min.

2

Ingredients

• 4 medium Courgettes, cut lengthways in half and then into small finger length pieces
• 6 Plum Tomatoes, halved
• 2 tbsp Olive Oil
• 2 cloves of Garlic, peeled and cut into slivers
• Ground Black Pepper
• Basil Bechamel:
• 600ml Béchamel Sauce
• Handful of fresh Basil leaves, finely cut
• 25g Pine Nuts

Preparation

A really colourful dish consisting of generous chunks of courgette and halves of plum tomato, oven roasted with garlic and drizzled in a basil flavoured béchamel sauce sprinkled with pine nuts. Delicious served as a main meal with a baked potato and mixed leaf salad or served as a vegetable accompaniment to grilled meat or fish.

1. Place prepared courgettes and tomato in a medium sized ovenproof dish with the olive oil and garlic. Season well. Oven roast for 20-25 minutes until the courgette has started to brown and the tomatoes are softened.
2. Combine prepared béchamel sauce with the basil and pine nuts. Season well. Pour over the roasted vegetables and return to the oven for 10 minutes before serving.

- For gluten/wheat-free option use wheat/gluten-free flour and pepper.

Extra information

576 calories per main portion,

288 calories per starter

11,4g soya protein per serving

not suitable for freezing

2 portions as a main, 4 as a starter

Oven temperature: 200degC/400degF/Gas Mark 6