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This is one of my fave's to eat over spagetti, rice or even alone. It's healthy and with such a rich flavour, it's one of those dishes you don't feel guilty about eating more and more of. I make 6 portions at a time and my portions are pretty generous so I can freeze some. It's also so easy to make as all you do is chop the veggies, then add them to the pan to cook. I've tried a few variations, such as frying the onions in some red wine, adding cheese or cream and changing the herbs depending on what I fancy and they all work pretty well too, so think of the recipe as a base and work out your own variation according to your preference. But, do not overdo the sundried tomatoes or else the sauce will be too rich! I love this hot with pasta, or cold as a salsa style dip.
Units: US | Metric
Serving Size: 1 (625 g)
Servings Per Recipe: 6
The following items or measurements are not included:
vegetable stock cubes