Vegetable casserole with sun-dried tomato juice

Recipe from: 7/29/2004 12:00:00 AM

Ingredients 25
Servings 4
Time

Ingredients

  • 125
    ml
    olive oil
  • 2
    baby marrows, sliced diagonally
  • 1
    medium-size brinjal, halved and sliced diagonally
  • 15
    small shallots, peeled
  • 10
    young fennel bulbs, cleaned
  • 2
    red peppers, cut into julienne strips
  • 3
    yellow peppers, cut into julienne strips
  • 1
    garlic bulb, cloves separated and peeled
  • 125
    ml
    sun-dried tomato juice (make a day in advance, see recipe below)
  • salt and pepper to taste
  • 100
    ml
    pitted calamata olives
  • 25
    fresh basil leaves
  • SUN-DRIED TOMATO JUICE
  • 3
    shallots, peeled and chopped
  • 2
    garlic cloves
  • 3
    small, ripe tomatoes, chopped
  • 1
    red pepper, cut into strips
  • 15
    sund-dried tomatoes
  • handful of fresh basil
  • 5
    sprigs thyme
  • 3
    ml
    fresh tarragon leaves
  • 10
    ml
    castor sugar
  • 10
    ml
    white wine vinegar
  • 50
    ml
    water
  • salt and pepper to taste
 

Method

 
Heat the oil in a large pan, add all the vegetables except the garlic and stir-fry for one minute.
Add the garlic and stir-fry for one minute longer.
Add the sun-dried tomato juice, salt and pepper and stir-fry for one to two minutes.
Cover and simmer until all the vegetables are soft but still retain their shape.
Remove from the heat, add the olives and basil leaves and mix to heat through.

SUN-DRIED TOMATO JUICE
Place all the ingredients in a saucepan and bring to the boil.
Reduce the heat and simmer for five to 10 minutes.
Remove from the heat, cover and leave to stand at room temperature for at least 12 hours (do not refrigerate).
Press through a fine sieve and pour the juice into a bottle.

 

Read more on: stir-fry
 

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