Dinner | Vegetarian

Vegetable hotpot

Keep your immune system in tip top shape with this great combination of veg

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Vegetable hotpot recipe

Serves:

4

Preparation:

10 Mins

Cooking:

60 Mins

High FODMAP:

Yes

Allergens:

Milk, Lactose, Eggs, Celery, Gluten, Sulphur dioxide

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What are the health benefits of Vegetable hotpot?

Keep your immune system in tip top shape with this great combination of veg

Ingredients

Method

Ingredients

150g aubergines

50g broad beans

150g carrots

50g celery

50g courgettes

150ml greek yoghurt

50g/1 egg

100g leeks

30g okra

45ml/3 tbsp olive oil

225g onions, chopped

6g/1 tbsp parsley, chopped

50g frozen peas

200g potatoes

10g/1 red chilli, deseede

120g/1 red pepper

Salt and pepper to taste

80g spinach

225g tomatoes, sliced

600ml vegetable stock (10g/1 x stock cube)

More about these ingredients

Method

1) Preheat the oven to 150°C, Gas 2.
2) Heat the oil in a frying pan. Fry the vegetables in batches, starting with the onions and chilli; transfer to a casserole.
3) Season and pour in enough vegetable stock to cover and lay the sliced tomatoes on top.
4) Cover and cook in the oven for 45 minutes.
5) Mix together the egg, yoghurt and parsley and pour on top of the casserole.
6) Return, uncovered, to the oven for another 10 minutes.
7) Serve with crusty bread.