Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 4 tbsp extra virgin olive oil, plus extra for drizzling
- 1 eggplant (large), cut into pieces (3-4 cm)
- 2 capsicums, cut into strips (1-2 cm)
- 2 zucchini (medium), cut into slices (1 cm)
- 1 lemon, zest only, no white pith
- 5 garlic cloves
- 3 - 4 sprigs fresh basil, stalks and leaves separated
- 1 red onion (large), cut into quarters
- 2 fresh tomatoes, cut into pieces
- 400 g canned chopped tomatoes
- 1 ½ tbsp balsamic vinegar
- 300 g fresh green beans, trimmed and cut into halves, if preferred
- 80 g pitted Kalamata olives, drained
- 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
- salt, to taste
- ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 1379.5 kJ / 328.4 kcal
- Protein
- 8.7 g
- Carbohydrates
- 23 g
- Fat
- 19.8 g
- Saturated Fat
- 2.8 g
- Fibre
- 11.7 g
- Sodium
- 305.5 mg
Alternative recipes
Vegetarian chilli
35 min
Lentil moussaka
3 Std. 30 Min
Summer dahl
35 min
Carrot, capsicum and pistachio pilaf
1h
Green goddess pizza
1 Std. 30 Min
Hearty lentil chilli
50min
Lentil bolognese
30min
Sticky Sriracha tofu bowl
45min
Caribbean curry
40 min
Zucchini, lentil and coconut stew
30min
Vegetable bake with goat's feta
1 Std. 30 Min
Vegetable curry with cauliflower couscous
45min