Mediterranean Vegetable Casserole
Prep time
Cook time
Total time
Serves: 4 Servings
  • 1 Sweet Potato (sliced & cut into chunks)
  • Handful of New Potatoes (halved)
  • 1 Carrot (peeled & sliced)
  • Olive Oil
  • 1 Onion (sliced)
  • 1 Courgette (sliced)
  • 1 Red Pepper (cut into chunks)
  • 2 Garlic Cloves
  • ½ Vegetable Stock Cube
  • 400g Passata
  • ½ teaspoon Smoked Paprika, Ground Cumin, Dried Oregano
  • 1 teaspoon Caster Sugar
  • ½ Punnet Cherry Tomatoes (halved)
  • 200g Kidney Beans (drained)
  • Salt & Freshly Ground Pepper
  • Flat-Leaf Parsley (finely chopped)
  • Extra Virgin Olive Oil (to drizzle)
  1. Par-boil the potatoes and carrots in salted water for 15 minutes.
  2. Meanwhile add some olive oil to a large casserole dish on a medium-high heat and fry the onion, courgette and pepper for 5-10 minutes or until soft.
  3. Crush the garlic cloves straight into the pan
  4. Dissolve the stock cube into 200ml of boiling water and add to the pan along with the passata
  5. Add the spices and oregano, along with the sugar to the pan
  6. Add the par-boiled potatoes and carrots, along with the tomatoes and kidney beans to the pan. Season well with salt and pepper.
  7. Add the parsley (reserve some to garnish)
  8. Simmer for 20 minutes or until all of the vegetables have softened.
  9. Season to taste, then drizzle over some extra virgin olive oil and serve with good-quality bread (optional)
Recipe by Food & Fitness Always at