Vegetable Fiesta

salad.queen's picture

Sep. 19, 2011


Onion 1 Medium , sliced
Courgettes 12 Ounce , sliced into 1/2 inch slices (350 Gram)
Aubergine 1 Small , sliced into cubes
Water 3/4 Pint (450 Milliliter)
Chicken stock cube 2
Salt 1 Teaspoon
Artichoke hearts 14 Ounce , drained, quartered (1 Can, 597 Gram)
Butter 1 Ounce (25 Gram)
Flour 1 Ounce (25 Gram)
Egg 1 , beaten
Top of milk 3 Tablespoon
To garnish:
Stuffed green olives 8


1. Put onion, courgettes and aubergine in a pan with the water and stock cubes.

2. Add the salt and bring to the boil, cover, reduce heat and simmer until just tender, about 10-15 minutes.

3. Drain, reserving the liquid.

4. Arrange the vegetables in an ovenproof serving dish and add the artichoke hearts and keep hot.

5. Blend the butter and flour together to a smooth paste.

6. Stir into the hot reserved liquid and bring to the boil, stirring until thickened.

7. Cool slightly, add the egg and top of the milk and stir to blend.

8. Reheat to just under boiling point, check for seasoning and pour over the vegetables.

9. Garnish with the sliced olives and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4