|2||tomato purée — tinned|
|1 handful||fresh basil|
|1 tsp||garlic — cloves, minced|
|1 cup||butternut — sliced into rounds|
|1 cup||sweet potato — sliced|
|1 cup||courgettes — sliced into rings|
|1 cup||pepper — sliced|
|1||onion — brown, sliced|
|1/2 cup||parmesan cheese|
|salt and freshly ground black pepper — to taste|
Pre-heat oven to 190°C.
In an oven-safe baking dish, spoon the tomato puree and spread all over the bottom of the dish. Sprinkle with basil and garlic.
Start layering the vegetables by arranging them one after another, seasoning with salt and pepper as you go.
Pour the fresh cream into the veggies, cover and bake for 40 minutes. After baking, remove the cover, add the Parmesan and bake until brown and bubbly.
Serve with meats or as a lunch. Serves two as a main and four as a side.