1 (15 ounce) can baked beans with water
1 onion, sliced
coarsely mix salt and pepper to taste
2 eggs, beaten
1 low-fat plain yogurt, room temperature
1 tablespoon chives or parsley powder
2 zucchini, sliced
salt and pepper to taste
1/2 teaspoon dried parsley pepper
1/3 cup diced fresh mushrooms
In a medium saucepan, cook beans over medium-low heat until beans start to sift away peas. Stir in onion, sprinkle with salt and pepper. Reduce heat to medium low.
Heat oven to 350 degrees F (175 degrees C).
Place beans on a baking sheet, flatten with a metal spatula and roast for 30 minutes.
While beans are roasting, combine black olives, tomato juice and pesto in small bowl. Sprinkle them into vegetables and mushrooms.
Bake at 350 degrees F (175 degrees C) for 12 to 24 minutes or until juices run clear. Serve hot or cold.