A vegetable feast brimming with anti-ageing antioxidants that’s a breeze to make.
SERVES 2
Ingredients
2 tbsp olive oil
1 small onion, thickly sliced
2 garlic cloves, finely chopped
1 red pepper and 1 yellow pepper, diced
1 small aubergine, diced
1 courgette, sliced
200g (7oz) cherry tomatoes
400g (14oz) can chopped tomatoes
1 tbsp each of tomato purée and balsamic vinegar
1 tsp dried mixed herbs
freshly ground black pepper
150g (51/2oz) brown rice
handful of basil, roughly torn, to garnish
1 Heat the oil in a large non-stick pan over a low–medium heat. Fry the onion and garlic gently until softened. Add the peppers, aubergine, and courgette and cook for 5 minutes. Next, add all the tomatoes, the purée, balsamic, and dried herbs. Season with black pepper, bring to the boil, cover, and simmer for 30 minutes.
2 Meanwhile, cook the rice according to the packet instructions. Serve hot, garnished with basil.
NUTRITION PER SERVING Calories 511 Total fat 14.3g Saturated fat 2.2g Carbohydrates 86.9g Dietary fibre 14.3g Sugars 27.6g Protein 14.4g Salt 0.1g