Saturday, 11 September 2010
Turkish baked vegetables (4 colours)
Olive oil - 3 tbsp
Onion - 1, chopped
Aubergine - 1, chopped into 1 inch chunks
Courgettes - 2, chopped into small pieces
Yellow pepper - 1, chopped
Green pepper - 1, chopped
New potatoes - 225 g, cut into cubes
Frozen peas - 60 g
Green beans - 60 g, cut into 1 inch pieces
Ground cumin - 0.25 tsp
Ground cinnamon - 0.25 tsp
Paprika - 0.5 tsp
Vegetable stock - 175 ml
Tomatoes - 2, chopped
Chopped tomatoes - 400 g can
Garlic - 2-3 cloves, finely chopped
1) Fry the onion in the olive oil for 5 minutes until soft. Add the aubergine and fry for a further 5 minutes, stirring occasionally.
2) Add the courgettes, peppers, potatoes, peas and green beans to the pan with the cumin, paprika and cinnamon. Cook for a further 5 minutes, stirring regularly.
3) Preheat the oven to 190°C. Place the vegetables in a large oven-proof dish and pour over the stock.
4) Mix together the chopped tomatoes, tomatoes and garlic in a small bowl. Pour over the vegetables. Cover with foil and bake for 45 minutes. Serves 3.