Tue, 22 August 2017
4-5 tortilla wraps
8oz/225g grated mozzarella cheese
Filling:
1 courgette
1 red onion
1 each of red, green, yellow pepper
2x 14oz/400g tin of tomatoes (fresh plum tomatoes could also be used)
6-8 mushrooms-sliced
4 cloves of garlic-crushed
½ teaspoon dried mixed herbs
Pinch Chilli Flakes
Slice all of the vegetables into evenly shaped pieces.
Heat a large pot gently.
Add oil to the pot and fry off the vegetables and crushed garlic until they are all glazed and beginning to soften.
Pour in the chopped tomatoes (or fresh if you so prefer), chilli flakes and mixed herbs at this stage and allow the mixture to cook out very gently on a nice low heat for about 45 minutes.
Season accordingly and serve or store, as required.
ASSEMBLY:
Lay a tortilla wrap on the base of a flat baking tray
Fill with the vegetable mixture (and some of the grated mozzarella) and repeat this process.
Repeat until approx 4-5 layers have been achieved
Finish with a tortilla wrap on the top, sprinkled with some of the grated cheese.
Heat the oven to 190C/375F/Gas Mark 5 and bake the stack for 15-20 minutes until bubbling hot. Serve with a large green salad.
This can be made up in advance
Watch how it's made below:
