A lovely recipe for vegetarians and vegans for a warming lunch. Whilst a winter dish, it can also be served cold in the summer, so your insulated pots are a fantastic container for this meal whatever the temperature. Experiment with other vegetables and herbs if you want to change the recipe at all.
Serves: 2 x 500ml food pots
Preparation Time: 15 minutes
Cooking Time: 50-60 minutes
Ingredients:
- 2tbsp olive oil
- 6 garlic cloves (about half a bulb)
- 2 large courgettes, thickly sliced then halved
- 1 large red onion, sliced
- 1 aubergine, halved and sliced
- 2 large tomatoes, quartered
- 1 large rosemary sprig, needles removed and chopped
- A few thyme sprigs, leave removed and chopped
- 200g baby new potatoes, washed and halved
- 1 red pepper, deseeded and cut into chunks
- 1 yellow pepper, deseeded and cut into chunks
- 400g chopped tomatoes with basil (tins available in supermarkets)
- ½ small pack parsley, chopped
Method:
- Heat oven to 200°C/180°C fan/gas mark 6 and put the oil in a roasting tin
- Pour oil into a roasting tin. Throw all the vegetables, garlic and herbs into the tin, toss around so that they are all covered. Season according to taste.
- Put into the heated oven and roast for 45 mins, turning over frequently to prevent burning
- Meanwhile, take a medium pot or pan and tip in the tinned tomatoes. Adjust seasoning and bring up to the boil, allowing it to then simmer for a couple of minutes. When adjusted to your taste, put the vegetables into the pot, stir through the parsley and serve into your pots.
Nutritional Values:
Calories 474, Fat 20g, saturates 3g, Carbohydrates 52g, Sugar 30g, Fibre 18g, Protein 13g, Salt 0.3g