Crafts and Life

Ingredients 

• 2 medium carrots, peeled and sliced
• 2 large potatoes, peeled and cut into chunks
• 95g / 7 oz. of button mushrooms – around 20 mushrooms
• 1 x 325g / 11½ oz. can of sweetcorn – 260g / 9 oz. when drained
• 1 large courgette, diced
• 2 medium onions, finely chopped
• 1 clove of garlic, finely chopped
• 1 dessertspoon vegetable oil
• 400g / 14 oz. can of chopped tomatoes
• 1 red or green pepper
• 4 dessertspoons of tomato purée
• 2 dessertspoons of paprika
• Salt & pepper, to taste

Method

1. Pre-heat the oven to 190°C / 375°F / Gas Mark 5
2. Cut the vegetables into bite-sized pieces
3. Heat the oil and fry the onions and garlic in the oil for 5 minutes
4. Mix in the chopped vegetables, tomatoes, tomato puree, paprika and seasoning. Fry for another 5 minutes
5. Transfer to a casserole dish. Bake in the oven until the vegetables are cooked for about 40 minutes

Serves 4 – taken from safefood.eu