Rainbow veg stew
Ingredients
- 2 red peppers
- 2 yellow peppers
- 2 courgettes diced
- 2 potatoes medium
- 2 aubergines diced
- 6 tomatoes diced
- 1 cannelini beans
- 2 tbsp tomato puree
- 2 tbsp tomato passata
- 2 tsp cumin ground
- 2 tsp sweet paprika
- 1 handful chopped herb of your choice
- 3 cups bulgur wheat
Instructions
- Place all vegetables cubed on an oven tray. Roast at 180 degrees for 30min approx. Bear in mind some vegetables may have a shorter roasting time than others so check regularly.
- When ready, remove from the oven and reserve. Peel off the skins of the peppers and dice the flesh.
- Chop the onions and brown them in olive oil. As soon as they become softer, add the chopped tomatoes and spices and cook at a low temperature for about 15 min until it reduces into a smooth sauce.
- Add the roasted vegetables to the tomato sauce. Pour in the tomato puree. Season to taste.
- Cook the bulgur wheat according to instructions. It normally cooks like rice (2 portions of water per portion of bulgur) but a little faster. As soon as the bulgur is soft, rinse it under cool running water. This will prevent it from excess cooking and becoming too soft.
- Place the bulgur and cooked veg in a large serving plate.
Notes
This is a healthy twist to the ratatouille, a popular dish where vegetables are fried one by one. In this recipe, vegetables are roasted and hence minimising the use of oil/fat. Always use good olive oil for cooking such as extra virgin or virgin olive oil.