Chunky Vegetable Provençal Recipe

Going back many, many years, my Uncle sent me the recipe for his homemade ratatouille. Which he used to make when we went to visit. I have been making this dish ever since, but have made so many changes its now morphed into a new recipe, hence the name change.

I want to share this recipe with the world because it is super healthy, super versatile and super easy... Not to mention super delicious! It has been a staple of mine throughout university, and it is a speedy way to make sure you are well on your way to consuming 5 a day!

I'm not sure exactly how many of your 5 a day it gives you, but as an estimate - at least 2-3. This will vary depending on what vegetables you put in and how big your portion sizes are... and, most importantly what you serve with it! I personally think it goes great with pasta or rice with a sprinkle of cheese on top, but it's equally great on its own with some crusty bread for dipping. In the past I have even served it with sweet potato mash and a side salad. So don't be afraid to experiment!

Below I have listed the ingredients I typically use, however, you can use whichever vegetables you like, the more the merrier! The recipe will make a large amount, enough for 4, if its served on it own.
You can cut the recipe but I tend to always make more than I need, because the great thing about this dish is the flavours infuse, so it tastes even better the following day (or even the day after that!). You can also freeze it for future use, making it perfect for students.

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Ingredients
3 leeks
2 tins of chopped tomatoes
1 red pepper
1 yellow pepper
1 pack of chestnut mushrooms
A dozen vine ripened tomatoes (you can use cherry tomatoes)
1 tin of sweetcorn
2 red onions (you can use white)
Chilli flakes
Paprika
Salt + pepper to taste
Mixed herbs
A big squeeze of tomato puree
Olive oil (or whichever cooking oil you prefer)

*Note -  I normally use courgette as well, but it was out of stock at the shop.

Suggestions - Aubergine, Carrot, Kale, Pak Choi, Spinach, Green Beans, Mange Tout, Baby Sweetcorn, Lentils.

Method
1. Chop the leek, onion, mushrooms and courgette first, make them chunky, then throw them in a big pan with the oil over a medium heat, stir occasionally.
-      If your pan isn't big enough, soften the courgette first, then the leeks, then add the mushrooms       and onion.
Throw in a few shakes of chilli flakes to add some flavour whilst cooking.

2. While this is simmering, chop the pepper, and wash the tomatoes. You can soften the pepper in a separate pan before adding to the main pan with the other veg.

3. Add the peppers and vine/cherry tomatoes to the big pan, and leave to cook for another 5-10 mins.

4. Add the herbs, a dash of paprika, a few more shakes of chilli flakes (2/3), salt and pepper, and the chopped tomatoes - use some water to swill out the cans (about a 1/4 of a can), and add this to the pan. The chopped tomatoes and water should just cover the veg, add the puree and leave to simmer.
-       The longer the better! I leave mine for about 30-45 mins.

During this time, you can prepare what you want to serve it with e.g. pasta, rice, chicken etc...

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Tips

If you use more vegetables, then make sure you cook the ones that will take longest to soften first.

If you use extra, you may need extra chopped tomatoes. So bear this in mind when buying the ingredients.

Let me know what you think...

Please comment below

Thanks :)

P.S Here's a list of this months upcoming student recipes…. STAY TUNED!

Flattened breaded fillet of chicken, served with a rocket, vine tomato and parmesan salad, with a sweet chilli dressing

Tarragon chicken in white wine sauce

Low fat moussaka with greek yoghurt