Copyright Chris Frost 2019 | All Rights Reserved

Rosie’s vegetable stew


Rosie's vegetable stew

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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine British
Servings 2 people
Calories 355 kcal


  • 1 chopping board
  • 1 Knife
  • 1 Large saucepan


  • 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


  • 1 tsp Rock salt
  • 1 tsp Black pepper


  • 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
Keyword cheese, Rosie, tomotoes, vegetable stew

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