Rosie’s vegetable stew
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Rosie's vegetable stew
Rosie’s vegetable stew was developed for my daughter, a lifetime vegetarian, who wanted a quick and easy nutritious vegetarian meal that could be prepared in less than ten minutes.It is best served with plain boiled Basmati rice and grated cheddar cheese.
Equipment
- 1 chopping board
- 1 Knife
- 1 Large saucepan
Ingredients
- 1 large onion (diced)
- 1 clove garlic (crushed and chopped)
- 2 tbsp olive oil
- 1 item Green pepper
- 1 item Red pepper
- 1 med courgette
- 300 g chopped tomatoes (canned or fresh)
- 200 g cheddar cheese
Seasoning
- 1 tsp Rock salt
- 1 tsp Black pepper
Instructions
- Chop the red and green peppers into eight pieces each. Slice the courgette
- Stir fry the fresh vegetables until they are neary cooked.
- Season to taste.
- Add a can of chopped tomatoes, 1 large glass of white wine and stir in 200 g of grated cheddar (with a circular motion that will stretch out the molecules in the cheese as it melts) for five minutes.
- Serve with Basmati rice
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