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Ring of Vegetables Veg HT MC 60mins Serves 4 Hot Vegetarian Vegetables Nuts Main CourseIngredients 100g/4oz Butter 1 Large Onion, sliced 50g/2oz Mushrooms 175g/6oz Aubergines, ( eggplant) quartered and sliced 1 Red Capsicum, ( sweet pepper) seeded and chopped Salt and Pepper 210ml/7 fl.oz. Milk 100g/4oz Plain Flour 3 Eggs, beaten 50g/2oz Walnuts, chopped 100g/4oz Mature Cheddar Cheese, grated
Instructions 1. Melt 25g/1oz of the butter in a pan, add the onion and mushroom and gently sauté for 5 minutes until soft. Add the courgettes, aubergines and Capsicum and continue to cook gently for 5 minutes, stirring occasionally. Add the tomatoes and salt and pepper to taste. 2. Preheat the oven to 200C, 400F, Gas mark 6 and grease a 900ml/1 ˝ pt ovenproof dish. 3. Melt the remaining butter in another medium sized saucepan, add the milk, stir and bring to the boil. Remove from heat. 4. Add all the flour and beat with a wooden spoon until well mixed. Cool slightly, then beat in the eggs, a little at a time. Stir in the walnuts. 5. Spoon the flour mixture around the edges of the greased dish then fill the centre with the vegetable mixture. Bake for 35 minutes. 6. Remove from the oven, sprinkle with the cheese and return to the oven for 5-10 minutes or until the cheese has melted and browned slightly. Serve immediately.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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