Today I made one of my favourite meals, something I’ve been making different variations of for years, and which doesn’t really have a name; hence ‘Very Veggie Medley’.
It’s one of those wonderful recipes where you can chop and change the ingredients and herbs/spices to suit your mood, or whats in your fridge. It’s quick and easy, probably taking about 45 minutes to prepare and cook, it’s super healthy, and it tastes really really good!
– 1 Aubergine
– 1 Leek
– 1 Courgette
– 1 Onion
– 1 Bell Pepper
– A couple of cloves of Garlic
To start, pop a small amount of oil into a large saucepan and place ready on your cooker, don’t turn it on yet. Then chop all your veggies and garlic.
Put all the veggies, garlic, sprinkle of salt, and bit of pepper into your saucepan and turn on a medium to high heat.
Add a glass of water, a couple of teaspoons of bouillon, and whatever herbs/spices you like. I added some paprika this time.
Stir well, pop a lid on top, and leave to cook for roughly half an hour, or until your veggies look nice and cooked. Remember to keep checking back and stirring to make sure it doesn’t stick to the bottom of the pan. If it starts to dry out too much, just add a little more water.
It’s good to note that the bouillon does absorb quite a lot of moisture, so it’s worth checking in case you need to add some more to keep it moist and stop it sticking.
Once it’s cooked, you can serve it up and eat it, or pop in a container and save it for later.
I quite often make large amounts of this and keep it in the fridge or freezer for when I’m tired and want a quick and easy meal that’s not going to cost a fortune or leave me feeling as if I’ve just pumped myself full of fast food!
I hope you enjoy this one, and do feel free to have a play around with the ingredients, it’s one of those good all-rounders where you can put almost any combination of veggies, beans and lentils. Chopped tomatoes can be good, so can tofu, olives, mushrooms… you get the idea.