I decided a no meat night was in order tonight so made this hearty vegetable stew which hails from the Balkans. I had something very similar in a restaurant in Sydney about a year ago and it was delicious. Sadly I can never experience it again at that restaurant – my friend and I shamefully tried to do a runner at the end of our meal. Mistake. We were pursued, and caught by our burly Czech waitress. The humiliation of it all.
120g okra (halved lengthways)
225g frozen peas
225g green beans (cut into 2.5cm pieces)
2 onions (finely chopped)
450g potatoes (peeled and diced into 2.5cm cubes)
4 zucchini (cut into 1cm slices)
1 red capsicum (seeded and sliced)
1x400g can of chopped tomatoes
150ml vegetable stock
4 tablespoons olive oil
5 tablespoons continental parsley (chopped)
1 teaspoon sweet paprika
1 teaspoon caraway seeds
salt & pepper
3 medium tomatoes (sliced)
1 zucchini (sliced)
Preheat the oven to 190ºC.
Combine all the vegetables in a large casserole dish (with a lid). In a separate bowl, combine the tomatoes, stock, oil, parsley, paprika, caraway and salt & pepper. Pour this over the vegetables and stir well. Now arrange the additional zucchini and tomatoes over the top of the mixture. Add a final sprinkle of salt & pepper. Pop on the lid tightly and cook in the oven for 60-70 minutes.
Hot with some crusty bread.