Page 11 - Simply Vegetables Autumn 2021

VEGETARIAN HOT POT
Serves 4
Add in some herby cream cheese to create a creamy sauce for this tasty hot pot
Ready in 45 minutes Cooking time 35 minutes Prep time 10 minutes
2 tbsp olive oil
1 small onion, finely chopped
1 large garlic clove, chopped
1 small fennel bulb, diced
1 aubergine, cut into 2cm pieces 1 yellow pepper, cut into 1cm
pieces
350 g potatoes, peeled and thinly
sliced
1 x 400g tin plum tomatoes
0.5 vegetarian stock cube
1 tsp chilli flakes
3 tbsp light garlic and herb soft
cheese
25 g light mature cheddar
Preheat the grill to high. Heat one tbsp of olive oil in a large, lidded frying pan over medium- low heat and add the onion, garlic, fennel, aubergine and yellow pepper. Give everything
a good stir, place the lid on top and cook for 15 minutes, stirring once halfway through.
Meanwhile, bring a pot of water to the boil, then add the potato slices and boil them for five minutes. Drain thoroughly and set aside.
Make up 200ml stock with half a vegetarian stock cube. Once the vegetables have softened, add the tomatoes, vegetarian stock and chilli flakes to the
pan along with some seasoning. Break up the tomatoes with a fork. Bring to a simmer, then remove from the heat and stir in the herb soft cheese.
Place the vegetables in a
two litre square ovenproof dish and cover with the potato slices. Brush the slices with the remaining tbsp of olive oil and sprinkle over the cheddar.
Place under the grill for 5-10 minutes until the cheese has melted and the potatoes are golden. Serve immediately.
STUFFED PEPPERS
1 onion finely chopped 2 cloves garlic chopped
1 medium aubergine peeled and finely chopped
8 slow roasted tomatoes chopped or 1⁄2 cup slow roasted tomato puree
1 tsp sugar
1⁄2 tsp sweet paprika
1⁄2 tsp ground cumin
herbs of choice
50 gms cheese
Fry the onion in the oil until starting to colour. Add the garlic and aubergine flesh fry until starting to caramelise. Add the tomato, sugar, spices and salt.
Fry for another 2-3 minutes add herbs if using.
Stuff the mixture into the pepper halves bake in a preheated oven 180 C for 20 minutes.
Place slivers of cheese on top and return to the oven for 5 minutes .
Simply Vegetables 11