Mediterranean Vegetable Puree
This Mediterranean Vegetable Puree can be served on its own or mixed in with a little couscous for added texture.
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Egg-free
Vegetarian
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Ingredients
100 g red onion, chopped
150 g courgette, diced
100 g yellow pepper, diced
175 g aubergine, diced
1 clove, garlic crushed
400 g tin chopped tomatoes
200 ml unsalted vegetable stock
1 tbsp tomato puree
1 tbsp fresh basil, chopped
30 g Cheddar, grated
150 g courgette, diced
100 g yellow pepper, diced
175 g aubergine, diced
1 clove, garlic crushed
400 g tin chopped tomatoes
200 ml unsalted vegetable stock
1 tbsp tomato puree
1 tbsp fresh basil, chopped
30 g Cheddar, grated
Method
Put all of the ingredients except the basil and cheese into a saucepan. Cover with a lid, and bring up to the boil then simmer for 15 minutes until all the vegetables are soft. Add the basil then blend everything until smooth. Stir in the cheese until melted.
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