Lifestyle
Meat-free Monday veggie fingers in tomato fondue
This dish works as a main, a quick snack, or a shared appetiser and is perfect for days when you need a break from holiday indulgence.
After days of festive feasting, sometimes you just want a meal that’s a bit lighter. Veggie fingers in tomato fondue is a quick, easy-to-make dish that doesn’t skimp on flavour. It’s perfect for those evenings when you want something filling without spending ages in the kitchen. Recipe compliments of McCain.
Prep time: 15 min | Total time: 25 min | Serving size: 4
Ingredients
- 5 tbsp Butter
- 1 each Onion finely chopped
- 1 Glove Garlic
- 2 cups Tomato Passata
- ½ cup Plain Yoghurt
- 20g Basil leaves
- ½ cup mozzarella cheese grated
- 12 each Veggie Fingers
Method
- Pre heat oven to 180°C . Melt butter in a sauce pan over medium heat.
- Add onions and garlic and fry until soft and translucent for about 3 minutes.
- Add the tomato passata, then reduce heat and let the tomato cook for about 8 mins.
- Stir in plain yoghurt and half chopped basil leaves.
- Grease a deep baking tray then line McCain veggie fingers in one layer.
- Pour the tomato fondue on top of the veggie fingers, sprinkle mozzarella cheese, then bake in the oven at 180°C for 10mins or until the cheese has melted.
- Sprinkle the remaining basil and Serve.
