Mediterranean Vegetable Hot Pot

  • QUICK FACTS
  • Preparation Time:
    15 mins
  • Cook Time:
    40 mins
  • Serves:
    4-6
  • INGREDIENTS
  • 50 ml oil
  • 1 aubergine, sliced 1 cm, then quartered
  • 1 onion, sliced
  • 4-5 courgettes, sliced 1 cm
  • 1 red pepper, seeded and sliced 1 cm
  • 1 can tomatoes, chopped
  • 30 ml parsley, chopped
  • 800 ml water
  • 1 ROYCO® Minestrone Soup
  • 1 can chickpeas, drained and rinsed
  • 1 can butter beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 12 pitted black olives
  • Day old French loaf, sliced 1 cm
  • 15 ml parmesan, finely grated
  • METHOD
  • Preheat oven to 180ºC.
  • Fry the aubergine in hot oil until golden, set aside.
  • Fry the onions for 5 minutes until soft.
  • Add the courgettes, aubergine, red pepper, chickpeas, tomatoes, half the herbs, water and ROYCO® Minestrone Soup. Simmer uncovered for 15 minutes.
  • Add the butter beans, red kidney beans and olives, then transfer mixture to an oven-proof dish.
  • Brush one side of the French loaf slices with a little oil. Arranged, oil side up, overlapping on top of the vegetables. Sprinkle with the remaining herbs and the grated parmesan.
  • Bake uncovered for 20 minutes until the French loaf slices are light golden.
  • If the French loaf is too fresh to slice thinly, freeze it for ½ hour.

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