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Spicy Vegetable and Potato Bake
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Main Ingredients | |
Cuisine | Fusion |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 teaspoons paprika powder
- 1 medium brinjal, cut into dices with skin
- 2 small carrots, peeled and cut into dices
- ½ cup mixed bell peppers, cut into dices
- 8-10 broccoli florets
- 1 medium yellow zucchini, cut into dices with skin
- 2 medium potatoes, boiled and peeled
- 3 tablespoons olive oil
- 2 bay leaves
- 4-5 garlic cloves, chopped
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped rosemary
- ½ cup tomato puree
- 2 cups vegetable stock
- Salt to taste
- Black pepper powder to taste
Method
- Preheat oven at 180ºC.
- Heat olive oil in a non-stick pan. Add bay leaves, chopped garlic and onion. Sauté till the onion turns golden.
- Add thyme, parsley, rosemary and paprika powder. Mix well and cook for 1 minute. Add tomato puree, mix well and cook.
- Add 1 cup vegetable stock and stir to mix. Add brinjal, carrot, bell peppers, broccoli and zucchini, mix well and cook for 5 minutes. Add remaining vegetable stock, stir to mix, cover and cook further.
- Cut boiled potatoes into slices.
- Add salt and pepper powder, mix well and cook for a minute.
- Transfer the vegetable mixture into an ovenproof dish. Place the potato slices on top, sprinkle salt and pepper powder, put the dish in the preheated oven and bake for 10-15 minutes.
- Serve hot.
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