Seasonal ingredients for this recipe are plentiful during July
- Fresh or tinned tomatoes
- Red onion
- Crushed garlic to taste
- Courgettes
- Aubergine
- Red pepper
- Basil
- Mushrooms – optional not traditional ingredient but I always add them to mine
- 1 tsp vegetable bouillon powder
- Ground black pepper
Chop all the vegetables into small bite size pieces
Soften the onion in a tablespoon of olive oil in a large pan. Add the aubergine and courgette for 5 minutes. Add peppers, mushrooms and garlic for further 5 minutes. Dissolve the bouillon powder in a small amount of boiling water. Add to mixture. Add the tomatoes, if using fresh tomatoes you may wish to remove the skins by leaving in hot water for a few minutes, then peel when the skins split. Cook for a further few minutes until the vegetables are softened and the flavours combine. Add shredded fresh basil.
Serve with grilled or griddled fish, spring lamb, or halloumi cheese and a salad of fresh mixed leaves.
I have been enjoying my vegetable and salad box from Hankham Organics for the last few months – their salad bags are fantastic! Hankham Organics are based in East Sussex, not far from my clinic in Hailsham.