Who says veggies have to be boring - Not me...
The flavours of this dish are warming and comforting and are perfect on a cold day or anytime really...
These veggies are perfect by themselves or as an accompaniment to many dishes including;
Sunday roast
Joint of roasted meat
Hummus and pita bread
A pasta sauce if you add a tomato sauce
So many ways you can use this dish and my daughters favourite way to serve it, is with seasoned quinoa and homemade hummus ( click here for recipe ) a perfect vegan dish.
This super quick and easy veggie dish is packed full of flavours and will in no doubt give your taste buds a FIESTA!
Happy Cooking!
The Food Fiesta Team
RECIPE
Serves 4 as a side dish
1x medium sweet potato or Japanese sweet potato
1x large red onion
2x large courgettes ( zucchini )
250g button mushrooms
3x large cloves of garlic
Approx 3 inch sprig of fresh rosemary ( tear off the leaves )
Approx 2 inch sprig of fresh lemon thyme ( tear off the leaves )
3 tbsp of balsamic vinegar
2x large pinch of sea salt
2x large pinch of black pepper
1 tbsp olive oil
2 cup of boiling kettle water
METHOD
Prep all of the veg.
Dice the sweet potato into approx 1 cm cubes.
Peel and finely dice the onion.
Tip the ends of the courgettes and cut in half length ways and then holding it together turn it 45 degrees and cut it length ways again and then finely dice.
Peel, crush and finely dice the garlic or crush in a garlic crusher.
Roughly chop the mushrooms into large chunks.
Add the oil to a large frying pan and put on full heat.
Add the diced sweet potato and fry on high heat for 5 minutes stirring occasionally.
Add the chopped onion, courgette and the garlic to the frying pan and fry on a high heat for 5 minutes stirring well.
Turn the heat to low and add the salt & pepper and other herbs and stir.
Add 1 cup of water and simmer for approx 8-10 minutes or until the sweet potato has softened.
If the water has completely absorbed before this time and the potato is still uncooked then simply add a little more water.
When the potato is soft it's time to add the balsamic vinegar and turn the heat to medium and cook for 2 minutes.
Add the chunky chopped mushrooms and stir all together.
Add half a cup of water and simmer for approx 5 minutes or until all the veg is slightly glazed from the balsamic vinegar and the water has been absorbed.
Serve and enjoy.
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