Name: Vegetable Stew with Parmesan Biscuits
Ingredients: 1 tbsp vegetable oil (15 mL); 3 medium carrots, sliced; 1 medium onion, halved lengthwise and sliced; 1 medium zucchini, halved; 1 cup frozen whole kernel corn (250 mL); 1 can beans with pork and tomato sauce (14 oz./398 mL); 1 cup stewed tomatoes (250 mL); 1/2 tsp dried basil leaves (2 mL); 1/2 tsp dried oregano leaves (2 mL); 1/4 tsp salt (1 mL); 1 1/4 cup biscuit mix (300 mL); 1/4 cup grated Parmesan cheese (50 mL); 1/3 cup milk (75 mL)

Vegetable Stew with Parmesan Biscuits

Author: Ontario Bean Growers
Yield: 4 servings 1x

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Ingredients

Scale

1 tbsp vegetable oil (15 mL)
3 medium carrots, sliced
1 medium onion, halved lengthwise and sliced
1 medium zucchini, halved
1 cup frozen whole kernel corn (250 mL)
1 can beans with pork and tomato sauce (14 oz./398 mL)
1 cup stewed tomatoes (250 mL)
1/2 tsp dried basil leaves (2 mL)
1/2 tsp dried oregano leaves (2 mL)
1/4 tsp salt (1 mL)
1 1/4 cup biscuit mix (300 mL)
1/4 cup grated Parmesan cheese (50 mL)
1/3 cup milk (75 mL)

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Instructions

In saucepan, heat oil over medium heat. Saute carrots and onions until tender, about 5 minutes. Stir in zucchini, corn, beans, stewed tomatoes, basil. oregano and salt. Heat though. Pour into greased shallow 1 1/2 quart (1.5 L) baking dish.

Parmesan Biscuits:

Combine biscuit mix and cheese. With fork, stir in milk forming a stiff dough. Drop by spoon onto vegetable mixture just before baking.

Bake at 400°F (200°C) for 12 to 15 minutes or until lightly browned.