Ingredients
Oil for deep frying
3 medium sized potatoes, peeled and cubed
2 medium sized eggplants, unpeeled and cubed
3 medium sized tomato, cubed
2 cups artichokes, quartered
2 cups pumpkin, cubed
2 cups zucchini, thick slices
1 tablespoon fresh rosemary
4 fresh basil leaves
3 tablespoons olive oil
Salt
1 teaspoon crushed pepper
1 cup frozen green peas
1 cup canned corn, drained
3 cups chicken stock
3 medium sized potatoes, peeled and cubed
2 medium sized eggplants, unpeeled and cubed
3 medium sized tomato, cubed
2 cups artichokes, quartered
2 cups pumpkin, cubed
2 cups zucchini, thick slices
1 tablespoon fresh rosemary
4 fresh basil leaves
3 tablespoons olive oil
Salt
1 teaspoon crushed pepper
1 cup frozen green peas
1 cup canned corn, drained
3 cups chicken stock
Method
- Preheat oven to 180 degree Celsius.
- Heat oil in a deep frying pan over medium high heat.
- Fry potatoes till golden, half cooked, lift on kitchen towel to get rid of excess oil.
- Fry eggplants for about 3 minutes, lift on kitchen towel to get rid of excess oil.
- Place fried potatoes and eggplants in a bowl; add tomatoes, artichokes, pumpkin and zucchini.
- Add rosemary, basil, olive oil, season with salt and pepper and stir.
- Mix in peas and corn, place mixture in a baking dish, pour chicken stock.
- Place in the oven on for about 30 minutes or until done.
- Serve vegetable with plain white rice.
- Heat oil in a deep frying pan over medium high heat.
- Fry potatoes till golden, half cooked, lift on kitchen towel to get rid of excess oil.
- Fry eggplants for about 3 minutes, lift on kitchen towel to get rid of excess oil.
- Place fried potatoes and eggplants in a bowl; add tomatoes, artichokes, pumpkin and zucchini.
- Add rosemary, basil, olive oil, season with salt and pepper and stir.
- Mix in peas and corn, place mixture in a baking dish, pour chicken stock.
- Place in the oven on for about 30 minutes or until done.
- Serve vegetable with plain white rice.
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