CF 25/60 Mediterranean Style Vegetables A Vegan Delight

2015-01-15
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  • Servings : 12
  • Prep Time : 30m
  • Cook Time : 1m
  • Ready In : 2:0 h

Ingredients

1kg each of Red capsicums, Eggplant and Red onions

500g Zucchini diced

100g garlic crushed without skin

A good size bunch of fresh mixed herbs

2 teaspoons salt

1 level teaspoon cracked pepper

1 teaspoon dried mixed herbs or oregano

1/2 cup of olive or vegetable oil

400g Feta cheese roughly diced or crumbled (omit for vegan dish)

Method

This is a hearty dish in large quantity for parties or simply for consumption over a few days. You will need a very large baking dish for this recipe or use a large lasagna dish that would hold at least 3kg of lasagna. Preheat electric oven to 200 for ten minutes. In the meantime assemble the dish by placing all of the diced/sliced vegetables in the dish and pour over the oil then give the vegetables a good mix with the seasoning of salt, dried herbs and pepper. Wash thyme, oregano, sage, parsley and bay leaves and add to the vegetable mix. If you have the time to remove any stems from the herbs before baking then do so otherwise remove the hard stems from the herbs once the dish is cooked.

Place the prepared vegetables in the centre of the oven and cook for roughly 1 hour and 30 minutes. During this time stir the vegetables for at least 2 or 3 times. When baked bring it out of the oven and remove any hard pieces of fresh herbs e.g. bay leaves and any stems. Any small leaves of herbs can be stripped off the stems and put back with the vegetables. Serve as it is or over a piece of bread as a starter or mains. Stir through crumbled feta for non-vegans. This is a great side dish or on its own and is a hearty and wholesome dish. I stirred through my homemade sauces that you will find in my blog section of this website as an alternative. These vegetables can be accompanied with your choice of meat. Certainly a very versatile meal when entertaining a large group of people!

Variations and My Story

All these vegetables were already in my fridge and had to be used. I didn’t hesitate to let my imagination help me think up a new recipe. We served it on crusty bread as well as made some sandwiches by including the feta, we certainly found it very yum! The remainder can be used to make an open tart with puff pastry and the rest in a vegan lasagna dish. I shall try them and publish them after this recipe at some stage.

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