It's that time of year when the vege garden is going crazy. Courgettes are quickly turning into marrows and your green capsicums are turning red. This is a great recipe to use up those additional veges and makes a perfect side dish for just about anything.
You can use anything you have in the fridge or vege garden, it doesn't have to be courgettes and capsicums. And if your tomato vine is going mad simply swap out the canned tomatoes for freshly cooked ones.
Ingredients:
25gms butter
2 tbsp avocado oil (or 4 tbsp avo oil if you want a vegan friendly version)
1 onion thinly sliced
2 garlic cloves finely chopped
1 celery stick finely chopped
700gms approx of courgettes sliced into rings
2 large red capsicum deseeded and sliced into thin strips (julianned)
55gms button mushrooms
400gms canned chopped tomotoes
2 tbsp tomato paste
Brown sugar to taste
1 tbsp chopped fresh basil (or whatever you have in the garden)
100ml of water
55gms of Parmesan cheese (or vegan Parmesan cheese)
Salt & Pepper (or Avohaven Herbalicious Salt)
Instructions:
Melt the butter with the oil (or for a vegan version just use avocado oil) in a large pan on a low heat before adding the onion, garlic, celery. courgette, capsicum and mushrooms and cook, stirring occasionally until the veges have softened. Remove the veges from the pan while we create the tomato sauce.
In the empty pan add the tomatoes (or use your cooked tomatoes) , tomato paste, sugar, the basil, water and season to taste with salt and pepper. Cook the mixture over a medium heat until the sauce starts to boil, then reduce the heat and add the veges back into the mixture and simmer for approximately 30 mins until the vegetables are tender and the sauce has thickened.
Gently pour or spoon the vege mixture into an oven proof casserole dish, and top with the Parmesan cheese and grill in the oven for 3-5 minutes until the cheese has turned golden brown and bubbling. Remove and serve!
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