x courgettes (I used 5 because that was how many I had)
3 carrots (you get the idea of proportions)
1 tb white wine vinegar
1 can w/w mushroom soup
1 onion
bread (original recipe suggested french loaf, I used 3 slices mighty white)
low-fat spread
1 clove garlic
Slice the courgettes, finely dice the onion, microwave together until
lightly cooked. Grate the carrots
Open tin of soup, pour into saucepan. Add courgette mixture, carrots and
wine vinegar. Cook until warm/cooked (about 10 minutes). Heat
grill. Mash garlic + spread togther. Cut bread into soldiers
(strips). Place mushroom mix in a shallow oven-proof dish. Cover
top with bread slices. Pop under grill until bread becomes crispy toast.
