Mediterranean Vegetables.
Ingredients:
1 large onion, diced.
2 tablespoons olive oil.
1 clove garlic, finely chopped.
1 aubergine, cut into 2 cm pieces.
1 bulb fennel, ditto.
1 large pepper, de-seeded and ditto.
2 courgettes, ditto.
4 large tomatoes, ditto (or a medium-sized tin).
1 tablespoon rosemary and thyme leaves, chopped.
1 handful black olives, stoned and halved.
Salt and ground black pepper to taste.
Handful of parsley leaves, chopped.
Method:
Saute the onion until starting to soften before adding the garlic and aubergine, fennel, pepper and courgette pieces.
When starting to soften, add all the remaining ingredients and either continue to cook on the hob or transfer into in to the oven at 180C/Gas 4 for about 30 minutes, stirring occasionally. The vegetables should be tender but not mushy.
My Tips:
You can vary the vegetables according to what’s in season/available. For example. chunks of peeled celeriac, butternut squash and/or sweet potato could also be used. Go wild and use your favourite ingredients..
Diced pieces of chorizo or ham give the vegetables extra flavour.
Serve hot with crusty bread or pasta.
Left-overs can be frozen and reheated in the microwave.
Serve topped with the parsley.