- 2 tablespoons Flora Buttery
- 2 red onions diced
- 1 red pepper diced
- 1 yellow pepper diced
- 4 medium courgettes diced
- 1 aubergine diced
- 4 garlic cloves chopped
- 800 grams tinned chopped tomatoes
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- 1 Knorr Vegetable Stock Pot
- 2 tablespoons chopped parsley
Melt the Flora Buttery in a medium sized saucepan. Add the onions and peppers and cook for 6-8 minutes on medium heat until the onions are soft but not browned.
Add the courgettes, aubergine and garlic and cook for 5 minutes on medium heat until the vegetables start to soften. Add the canned tomatoes, bay leaf, balsamic vinegar and Knorr Vegetable Stock Pot. Bring to the boil, stirring occasionally. Reduce heat and simmer gently for 30-40 minutes until the vegetables are tender. Sprinkle with parsley to serve.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||164.48 kcal|
|Protein (g)||7.26 g|
|Sugar (g)||20.18 g|
|Fat (g)||2.95 g|
|Fibre (g)||10.86 g|
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