Using just 3 types of vegetables, it is still possible to concoct a nutritionally rich and balanced meal. Potatoes provide carbohydrate, while the pumpkin and zucchini are rich in vitamins A and C respectively.
Serves: 2 people
3 medium-sized potatoes (scrubbed, skinned and cut into 1 cm thick slices)
1/2 small pumpkin (skinned and cut into 1 cm slices)
2 zucchinis (cut diagonally into 1/2 cm thick slices)
1/2 can cream of corn soup (substitute with mushroom, chicken or asparagus, if preferred)
100 g grated cheddar cheese
2 tablespoons bacon bits (optional)
2 teaspoons margarine
1 large onion (cut into wedges)
3 cloves garlic (finely chopped)
1/2 teaspoon mixture of dried rosemary and / or thyme for seasoning (optional)
1/2 cup breadcrumbs
sprig of parsley (finely chopped)
1.
Boil potato slices in a pot of water seasoned with pepper and salt. Remove. In the same liquid, boil pumpkin slices and drain.
2.
Lightly fry garlic and onions in margarine till fragrant.
3.
Add cooked potatoes, pumpkin and zucchini slices, lightly frying for about 2 to 3 minutes.
4.
Season with herbs, pepper and 1 tablespoon bacon bits. Turn off heat and place vegetables in an oven proof baking fish.
5.
Bring soup to a boil and pour over the vegetables. Sprinkle breadcrumbs, grated cheese and the remainder of the bacon bits.
6.
Place dish in a moderately heated oven and bake for about 10 minutes until cheese melts and breadcrumbs turn golden brown. Serve warm.
