Name: Roasted Summer Vegetable Stew
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 3 null courgettes (thickly sliced); 1 null aubergine (cut into thick fingers); 3 clove garlic cloves (chopped); 2 null red peppers (deseeded and chopped into chunks); 2 null large baking potatoes (peeled and cut into bite-size chunks); 1 null onion (chopped); 1 tbsp coriander seeds; 4 tbsp olive oil (divided use); 1 pinch salt; 1 pinch black pepper; 400 g chopped tomatoes (canned); 400 g chickpeas (rinsed and drained); 1 bunch coriander (roughly chopped)

Roasted Summer Vegetable Stew

This vibrant roasted stew features tender aubergines, courgettes, and red peppers tossed with fragrant coriander seeds. Simmered with canned tomatoes and protein-rich chickpeas, this healthy Mediterranean one-pot is perfect for a light summer dinner. Serve it with crusty bread to soak up all the flavorful juices.

Instructions

Show units in method

1

Preheat the oven to 220C/200C fan/gas 7. Combine the courgettes (3), aubergine (1), garlic cloves (3 clove), red peppers (2), large baking potatoes (2), and onion (1) in a large roasting tin. Toss with coriander seeds (1 tbsp), olive oil (3 tbsp), salt (1 pinch), and black pepper (1 pinch). Spread everything into a single layer and roast for 45 minutes until the vegetables are tender and browned at the edges.
2

Set the tin over low heat on the hob. Stir in the chopped tomatoes (400 g) and chickpeas (400 g) and bring to a simmer. Adjust the seasoning to taste, drizzle with the remaining olive oil (1 tbsp), and scatter over the chopped coriander (1 bunch). Serve directly from the tin or in a large dish.