Mediterranean Vegetable Casserole
- 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)
- Par-boil the potatoes and carrots in salted water for 15 minutes.
- 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.
- Crush the garlic cloves straight into the pan
- Dissolve the stock cube into 200ml of boiling water and add to the pan along with the passata
- Add the spices and oregano, along with the sugar to the pan
- Add the par-boiled potatoes and carrots, along with the tomatoes and kidney beans to the pan. Season well with salt and pepper.
- Add the parsley (reserve some to garnish)
- Simmer for 20 minutes or until all of the vegetables have softened.
- Season to taste, then drizzle over some extra virgin olive oil and serve with good-quality bread (optional)
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/mediterranean-vegetable-casserole-227/
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