Mini Vegetable Casserole Pots with Cheesy Croutons

Ingredients

2 red onions, skinned
2 red peppers, seeded and roughly chopped into large pieces
4 large tomatoes, skinned, seeded and quartered or 1 x 400g tin plum tomatoes
1 large courgette, roughly chopped into large pieces
1 small aubergine, cut into large cubes
1 tbsp tomato purée
100ml water
½ small chilli, seeded and finely chopped or a generous pinch of dried chilli flakes (more if you like it hot)
1-2 tsp ground cumin
Small bunch of fresh coriander, chopped
Salt and freshly ground black pepper

Belle & Wilde Original Loaf, sliced thickly

Grated parmesan, gruyère or other hard cheese

Method

Pre-heat the oven to 180ºC.

Chop the onions into quarters, lengthwise. Place the onions in a pan and sauté gently in a little olive oil for 3 minutes. Add the peppers, courgette, aubergine and tomatoes. Mix the tomato purée with the water and add to the pan. Add the chilli, ground cumin, chopped coriander and seasoning. Put a lid on the pan and cook gently until the vegetables are very soft and the liquid is reduced.

Meanwhile, cut your Belle & Wilde Original Loaf into thick slices. Brush both sides of the slices with olive oil or melted butter, then cut into dice for your croutons. Place the croutons on an oven tray and bake in a hot oven (180ºC), turning once, until slightly golden. Remove from the oven.

Put your vegetable casserole into individual oven-proof pots, top with your Belle & Wilde croutons and sprinkle very generously with the grated cheese. Place the pots on a tray and cook in the hot oven until the parmesan is melted and golden in colour.

Serve on its own or as an accompaniment to roasted chicken pieces or other meats.