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.
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.