Vegetable Stew with Parmesan Biscuits

For 1 serving
Energy	417 kcal
Protein	14 g
Total Dietary Fibre	9.2 g
An Italian-style vegetable stew to serve as a main dish. Try other favourite family vegetables for variation. Biscuits are a quick and interesting addition

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

In saucepan, heat oil over medium heat. Saute carrots and onions until tender, about 5 minutes. Stir in zucchini, corn, beans, basil oregano and salt. Heat though. Pour into greased shallow 1 1/2 quart (1.5 L) baking dish. Bake at 400°F (200°C) for 12 to 15 minutes or until lightly browned.

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.