Perfect for warm spring lunch on the patio! This is one of my easy to do lunches, quick and tasty, and filling enough to take you through to supper.

Serves 2     Prep time 7 mins   Cook time 15 mins

Ingredients

• 1 large courgette
• 1 medium aubergine
• 8 baby tomatoes
• 1 purple onion
• 1 orange bell pepper
• 2 – 4 slices of seeded baguette
• 100g cream cheese (use vegan cream cheeze if desired)
• Handful off your favourite herbs (I used parsley and dill)
• Drizzle of olive oil
• ½ tsp minced garlic
• ¼ tsp paprika
• sea salt to taste

Method

1. Slice and dice the courgette, aubergine, onion, tomatoes and bell pepper, pop them into a heated heavy bottomed pan that has a well fitting lid, add ½ tsp of sea salt with a drizzle of olive oil, sauté for 2 mins turning all the time, keeping the lid on tight and the heat down very low toss the mix every couple of minutes until done, add a little water as you go if needed (being careful of steam)
2. Once soft mix in some chopped fresh herbs then leave to rest with the lid on whilst you prepare the toast.
3. Taste for salt

Make the topping for the cream cheese

1. Mix the garlic, paprika, oil and sea salt to taste, finely chop some of the herbs and mix in about a teaspoonful. You don’t need to be precise but keep it very fine!
2. Cut and toast the bread
3. Whilst the bread is toasting serve your lovey mix of vegetables into dishes, garnish with a big bunch of herbs either whole or chopped up or a bit of both! Pop your cream cheese mix onto the toast and place on top of your veggies then drizzle the dressing on top.

Bon Appétit lunch done!