This is something for those evenings when you really can't do more than chop up some veggies and leave 'em to cook themselves. And that's practically what this meal does: you get your veg on, open a couple of tins from the pantry, and leave it on the stove (or in the oven) until you're ready. When I have the energy, I top it off with a bit of homemade tzaziki, and then scoop it up with a few slices of bread.
This week, I used onion, courgettes, aubergine, carrots, and potatoes, but you really could use whatever's in season and improvise as you see fit. It can be done on the stove and finished in the oven, or on low on the burner if that's easier. I like it best at room temperature, but you can eat it hot or cold.
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1 onion, chopped
2 cloves garlic, chopped
1 carrot, chopped
1 courgette, chopped
1 small aubergine, chopped
3-4 medium potatoes, cut into wedges
1 tin chopped tomatoes
1 tin butter beans, rinsed
1/2 cup dill
olive oil
sea salt
pepper
Heat some oil in a casserole or large pot over medium heat. Fry your onions and garlic until soft, tossing in the rest of your chopped vegetables. Add your tomatoes, plus a can full of water and bring to a simmer. Add your beans, dill, and season to taste. Cook over low for about an hour or at 375 F in the oven.
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