This is the perfect ‘eat a rainbow’ everyday dish. Choose vegetables that are a similar size so they fit into each other more easily. A lovely Christmas dinner option or to take along to a celebration meal.
Vegan | Gluten-free
Gather your ingredients. Prepare the following:
1 red onion, diced
1 stick celery, diced
2 cloves garlic, sliced
In a large pan heat
1/4 c extra virgin olive oil
Add the prepared onion, celery and garlic and fry for three minutes, then stir in:
2 T balsamic vinegar
pinch of sugar
700g tomatoes, skins removed (grated, Passata or canned)
1 stalk rosemary leaves roughly chopped
1 T dried oregano
1/4 c olives, pitted
1 x 400g can butterbeans, drained
Simmer gently for 20 minutes. Meanwhile cut the following vegetables into 3mm slices:
1 aubergine (if it’s a large aubergine cut in half lengthways)
1 red capsicum, deseeded and chopped into three pieces lengthways along natural lines before slicing
1 orange capsicum, deseeded and chopped into three pieces lengthways along natural lines before slicing
1 potato or kumara
When the sauce in the pan has thickened remove from the heat and season with:
3 sprigs fresh basil, roughly chopped
1 tsp salt
1/4 tsp cracked black pepper
Stir through and pour into an ovenproof dish drizzled with olive oil. Preheat oven to 180°C. Starting from the outside arrange the sliced vegetables on the top, so they stand upright but lean against each other.
2 T extra virgin olive oil
1 T rosemary, chopped Cover and bake for one hour and 50 minutes.
Thanks to The Veggie Tree for the wonderful recipe.