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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Whipped this up tonight to use up all of my excess veggies. The result was flavourful, easy and I hope to say, healthy. Ingredients:
3 japenese eggplants |
2 sweet potatoes |
4 carrots |
6 potatoes |
5 pimientos |
1 capsicum |
1 cup mushroom |
1/2 butternut pumpkin |
3 birdseye chilies |
2 large handfuls sweet basil |
7 garlic cloves, crushed (not minced, you want big pieces) |
3 (400 g) cans diced tomatoes |
1 cup red wine |
1 cup vegetable stock |
1 cup tasty cheese |
Directions:
1. Start by heating up your oven to 200 degrees Celsius.
2. Chop all the veggies up. The larger veggies should be in medallions and the chilies, pimientos, mushrooms and capsicum should be chopped into smaller pieces. I preferred to leave the Basil whole, but you can chop it if you prefer.
3. Add everything (except cheese) into a LARGE baking pan (we're talking big enough to roast a large chicken in for size).
4. Mix it all through as much as you are able to, just to get an even mix.
5. Cook, covered in the oven for approx 40 minutes.
6. Sprinkle the cheese over the veggies and put back into the oven.
7. Raise the temperature to full heat and cook uncovered for 5-10 minutes or until the cheese is melted.
8. Serve with fresh crusty bread as there will be quite a lot of liquid in this dish.
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