Page 9 - Simply Vegetables Winter 2022/23

From the Kitchen...
MARION NEDEN FNVS
Easy Vegetable Shakshuka
Roast Vegetables Moussaka
1 tbsp cooking oil
2 peppers, red, yellow or orange. Cut into chunks
2 red onions, cut into wedges
2 courgettes, sliced
1 aubergine, cut into chunks
1⁄2 squash, cut into chunks
1 can chopped tomatoes
or 500g passata
1 tbsp chopped oregano
90g Feta cheese, chopped
25g Parmesan cheese, grated 200ml Greek style yoghurt
1 egg, beaten
Salt and pepper
Heat the oven 200c/fan 180/gas 6. Put the vegetables in a baking tin
and toss with oil, salt and pepper and roast for about 20 mins until softened, stir through the chopped tomatoes/ passata Tip into an ovenproof dish. Add the oregano.
Mix the chopped feta with the beaten egg and yogurt and season well. Spoon this over the vegetable mix. Sprinkle over the Parmesan cheese. Bake in the oven for about 30 minutes until hot and golden.
Serve with rice or salad.
This recipe is ideal for using up left over vegetables or store cupboard tins and makes a lovely quick meal. You only need one pan! Serves 2.
1 tbsp light cooking oil
I small onion. (Red or brown), thinly sliced. I large courgette, cut lengthwise then into thin slices
I red pepper, thinly sliced
1 tin of tomatoes or 4 fresh
Leftover new potatoes (sliced) optional Bunch of Fresh parsley, mint, coriander, or basil (or a combination)
4 eggs
1 tsp paprika
Salt and pepper
Flat bread or crusty roll to serve.
In a large frying pan (with a lid), sauté the onion, courgette, and red pepper together in the oil until softened.
Add the tomatoes, potatoes if using and stir through till warm. Add salt and pepper to taste.
Using the back of a spoon make four holes and break an egg into each one. Cover with the lid and simmer for about
5 minutes until the eggs are cooked. Add the chopped herbs of your choice. Sprinkle over the paprika and serve warm with flat bread or crusty roll.
Simply Vegetables 9