date:Aug 21, 2014
Ingredients
250g butternut pumpkin, deseeded, peeled, cut into 2cm pieces
Olive oil cooking spray
1 red onion, halved, thinly sliced
1 garlic clove, crushed
1 teaspoon Middle Eastern spice blend
2 tablespoons tomato paste
400g can diced tomatoes
1 zucchini, diced
1 red capsicum, cut into 2cm pieces
150g button mushrooms, thickly sliced
400g can cannellini beans, rinsed, drained
1/2 cup basil leaves, shredded
1/2 cup grated low-fat cheddar cheese
8 slices French bread stick, toasted
Method