This is my take on the classic French Provencal vegetable stew. I love to make it a night or two ahead so that the flavours blend beautifully and I have a light and healthy vegetable dish ready for an easy after-work meal. It’s highly versatile and is suitable for those on a paleo diet, people looking to limit their calorie or starchy carbohydrate intake and vegans.
Traditionally, the vegetables are pan friend however I prefer to roast them with some garlic. This adds a delicious caramelised flavour to the dish which I balance by adding a generous serve of black olives. If you’re not a fan of olives, simply leave them out, the dish is delicious without them too.
I always have fresh basil on hand but if you have fresh thyme available throw in a handful of chopped leaves when you add the roast vegetables to the crushed tomatoes.
Ingredients
- 2 medium sized red capsicum (or one red and one yellow)
- 1 medium sized eggplant
- 2 small to medium zucchinis
- 1 medium to large sized onion (I like Spanish but brown works too)
- 6 garlic cloves
- 1 x tin 400g tin/14 fl oz can of crushed tomatoes
- Large handful of fresh basil leaves to serve
- 2 tablespoons extra virgin olive oil
- Optional: 18 black olives, pitted
Method
- Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit
- Peel the garlic cloves
- Chop up the rest of the vegetables into medium sized chunks
- Drizzle the chopped vegetables and garlic cloves with the olive oil
- Place on a baking tray and cook for in the oven for 50 minutes
- Remove and add to a large saucepan with the crushed tomatoes and optionally the black olives (if using them)
- Simmer for 20-30 minutes until the flavours have merged well
Delicious served with cous cous (great for vegans), some baked white fish or with your favourite protein.
Serves 4 (as a side dish)
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