Mediterranean Vegetable Hot Pot
Cook Time Icon - Red
Cooking time •
40
mins
Preparation Time Icon - Red
Preparation time •
15
mins
Serving Size Icon - Red
Serves •
6

Mediterranean Vegetable Hot Pot

Tantalise your tastebuds with a Mediterranean roast vegetable and bean hot pot with thinly sliced French loaf. The ideal dish for a summer dinner outdoors.

Ingredients

           
  • 50 ml oil
  •        
  • 1 aubergine, sliced 1 cm, then quartered
  •        
  • 1 onion, sliced
  •        
  • 4-5 courgettes, sliced 1 cm
  •        
  • 1 red pepper, seeded and sliced 1 cm
  •        
  • 1 can tomatoes, chopped
  •        
  • 30 ml parsley, chopped
  •        
  • 800 ml water
  •        
  • 1 Royco® Minestrone Soup
  •        
  • 1 can chickpeas, drained and rinsed
  •        
  • 1 can butter beans, drained and rinsed
  •        
  • 1 can red kidney beans, drained and rinsed
  •        
  • 12 pitted black olives
  •        
  • Day old French loaf, sliced 1 cm
  •        
  • 15 ml parmesan, finely grated

Method

           
  • Preheat oven to 180ºC.
  •        
  • Fry the aubergine in hot oil until golden, set aside.
  •        
  • Fry the onions for 5 minutes until soft.
  •        
  • Add the courgettes, aubergine, red pepper, chickpeas, tomatoes, half the herbs, water and Royco® Minestrone Soup. Simmer uncovered for 15 minutes.
  •        
  • Add the butter beans, red kidney beans and olives, then transfer mixture to an oven-proof dish.
  •        
  • Brush one side of the French loaf slices with a little oil. Arranged, oil side up, overlapping on top of the vegetables. Sprinkle with the remaining herbs and the grated parmesan.
  •        
  • Bake uncovered for 20 minutes until the French loaf slices are light golden.

If the French loaf is too fresh to slice thinly, freeze it for ½ hour.