Why recepie famous for?
Ingredients
400g frozen grilled vegetable mix (peppers, aubergine, onion, courgettes),2 tbsp chopped garlichandful basil leaves,
400g can chopped tomato,
1 reduced-salt vegetable stock cube,
50g ricotta,
per person, beaten with snipped chives and basil, spread on a slice of rye bread,
Instructions
Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften – about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.
leave comments