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Food Pot RecipesStews & Casseroles

PROVENCALE ROASTED VEGETABLE CASSEROLE

By 20/12/2018 October 15th, 2019 No Comments

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

 

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