I have called this casserole ‘self-cooking’ because it is one of these dishes where the preparation is minimal, and the cooking happens with very little supervision.
It’s a great one for a busy day or lazy evening, something that you can pop in the oven and leave to be whilst you relax or attend to other things.
You can of course vary the ingredients in the casserole: aubergines, sweetcorn and peas will work well in it. Different herbs will give it a different kick, too: you can use dry basil inside the casserole, and mix in some fresh basil leaves at the time of serving, or use a sprinkle of herbes de Provence.
If you want to make it a little more of a treat you can some cheese: mozzarella, cheddar, Emmental or parmesan will all give it an indulgent edge.
Type: Vegan (or Vegetarian, if using cheese)
Approx. Preparation time: 10 mins
Approx. Cooking time: 45 mins
Serves: 2 to 3 people
- 2 courgettes in cubes
- One quarter of a broccoli
- 4 tomatoes
- 1 handful of fresh spinach
- 2 medallion shallots
- 3 cloves garlic
- 400g can of chopped tomatoes
150g pitted black olives
- 1 teaspoon turmeric
- 1 pinch paprika
- Salt and pepper, to taste
- Optional – Herbes de Provence (to mix into the tomato sauce at it cooks) or fresh basil (to mix in at the time of serving)
- Optional – Cheese of your choosing: Mozzarella, Emmental, cheddar or parmesan
- Chop the courgettes and tomatoes in small cubes
- Chop the broccoli in small pieces
- Roughly chop the spinach
- Peel and finely chop the shallots and the garlic
- Pre heat oven at 170 degrees Celsius
- Heat a teaspoon of olive oil in a pan.
- When the oil is hot, add the garlic and shallots to the pan, and cook for a couple of minutes, until the shallots turn a little translucent
- Add the can of chopped tomatoes and stir well
- Add the turmeric, paprika, salt and pepper
- Cook for a 2-3 minutes, stirring constantly
- Put the vegetables into a large oven dish. Mix in the chopped tomato mix, so that it is evenly spread throughout the veggies
- Optional – stir in the cheese
- Pop in the oven (ideally covered with a lid) and cook 30 to 40 mins, or until the vegetables are cooked through
- Serve hot, either on its own, or on the side of some plain rice, couscous or quinoa