Use your leftovers to create this tasty & delicious vegetable casserole recipe.
Method (Serves 4)
Add the ingredients for the tomato sauce to the Aura Chop & Blend, and process until fairly smooth.
Transfer the mixture to a frying pan, and bring to a simmer. Cook for at least 10 minutes, until the sauce has thickened and darkened slightly in colour. Season to taste.
Add the halved vegetables to your Aura Chop & Blend and blitz until the vegetables are chunkily chopped.
Next, heat the oil in a large frying pan, and add the chopped vegetables. Cook for 5-10 minutes over a medium heat, until fairly soft. Add the drained cannellini beans and sliced olives, along with the tomato sauce. Mix to combine, and season to taste.
Place the torn chunks of bread in the Aura Chop & Blend, and process a few times so that some of the bread forms crumbs, with other pieces remaining chunky.
To make the herbed garlic butter, put the butter, minced garlic and chopped basil in a small bowl, and melt in the microwave. Mix well.
Heat the oven to 190°C (Gas Mark 5 / 375°F). Transfer the vegetable mixture to a large baking dish, and top with the bread. Drizzle with the garlic butter.
Bake for around 30 minutes, until the garlic bread crust is crispy and golden brown.
For the Tomato Sauce:
500g tomatoes (~8 medium tomatoes)
Small bunch of fresh basil
2 cloves garlic, peeled
1 small onion, peeled
For the Casserole:
1 tbsp oil
1 medium courgette, halved
1 medium aubergine, halved
1 yellow pepper, halved
6 medium mushrooms
400g tin cannelini beans, drained (240g, or ~1 1/4 cups, when drained)
3tbsp sliced black olives
4 inch wedge of a loaf of bread, torn into 2 inch chunks