Provençale vegetables with rice

• 1 cup brown rice
• 2 courgettes
• 1 red pepper
• 1 onion, chopped
• 1 clove garlic, chopped finely
• 1 tin (400g) chopped tomatoes
• 2 oz cheese, grated
• Dried herbs (oregano, thyme, sage, rosemary etc.)

1. Cook the rice in vegetable stock or water until tender.
2. Chop the courgettes into quarters lengthways, then into even-sized dice. Slice the pepper into strips.
3. Cook the onion and garlic gently in olive oil until soft.
4. Add the courgettes and pepper and sauté for about 5 minutes, until starting to soften.
5. Stir in the herbs & salt, then pour the toms over the top and cook very gently for 5 mins.
6. Spread the cooked rice in the bottom of a buttered shallow oven dish, spoon the veggies over the top and sprinkle with grated cheese.
7. Bake at 220°C for 15 mins.