Mediterranean vegetable stew recipe
A Mediterranean vegetable stew recipe that is colourful, healthy and packed with authentic flavours, done in under 35 minutes.
Ingredients
- 150 g of sweet peppers (approximately 4-5 baby peppers)
- 150 g of red onion (1 medium-sized red onion)
- 100 g of vine tomatoes
- 150 g of courgette/zucchini (1 courgette/zucchini)
- 150 g of aubergine/eggplant (½ aubergine/eggplant)
- 50 g of leeks (approximately 10 cm of leek)
- 50 g of carrots (1 medium-sized carrot)
- 50 g of celery (1 celery stick)
- 2 garlic cloves
- 400 g of tinned cherry tomatoes (1 tin)
- 400 ml or 1 3/4 cups of organic vegetable stock
- 1 tablespoon of tomato purée
- 1 tablespoon of dried herbs de Provence
Instructions
- Finely chop the carrot, celery, leek and garlic and add them to an oven-to-table pan with a lid with a little olive oil. On medium heat stir-fry the chopped vegetables for 4 minutes. Add the stock, tinned tomatoes, herbs and tomato purée and simmer for 15 minutes.
- Cut the sweet peppers into bite-sized pieces and remove the seeds. Cube the aubergine/eggplant and courgette/zucchini into similar sizes. Remove the skins of the onions and cut in half through the stalk then cut each half into wedges.
- Place the chopped vegetables with the vine tomatoes and dress in some extra virgin olive oil. Season and arrange the vegetables in a roasting dish so that they are skin side up. Place under a hot grill/broiler for 10 minutes. Remove and set aside.
- When the sauce is ready add the grilled provencal vegetable mix and stir through. Place a lid on the pan and place in the oven at 200℃/392°F for 10 minutes. Or simply warm through over the hob.
- Serve with ciabatta and tapenade or mashed potato.