I’m not 100% sure what the name of this dish is...you could say my mom and I ‘invented’ it, making us feel like real chefs – well – perhaps...
Our family love vegetables and whenever we have a lot of ‘extra’ veggies in the house and just a small amount of meat, we put together this yummy dish that has our family in raptures over its divine flavours and texture!
I thought I’d quickly share this recipe with you, seeing as I played cook last night and whipped it together for supper, but it would make a good lunch as well.
A few carrots, peeled and sliced (I used 4)
1 onion, halved and sliced into rings
Small butternut, chopped into small cubes
1 head cauliflower or broccoli, broken into florets
1 red or yellow pepper, chopped
1 or 2 sweet potatoes, chopped
Herbs of your choics
1 tin chopped, peeled tomatoes
Sausage or meat of your choice
Method: Prepare all your veggies and place them in an oven roasting dish. Add herbs and a drizzling of olive oil and toss gently to coat all the vegetables. Place roasting dish in a preheated oven (I used our wood stove) at 200 degrees Celsius for a good 45 minutes or so, stirring gently every so often. Now cut up your meat and heat a blob of butter in a frying pan. Add your meat (Note: If you are using sausage, cut it up after frying but if using other meat, cut it up before) when the butter is very hot and fry lightly, adding some salt, pepper and some ‘special spices’ for extra flavour. When vegetables are just about tender, add your cooked meat, tin of tomatoes and a decent amount of chutney. Mix through and set back in the oven to warm thoroughly. Serve on a bed of brown rice.