Name: Provençal vegetable stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves: 4
Cuisine: French
Ingredients: 200 ml water; 1 vegetable stock cube (see tips); salt and pepper; 1 teaspoon cornflour mixed with 1 tablespoon cold water; 8 thick slices stale French bread; 3–4 tablespoons olive oil; 200 g cheese, grated; 2 clove garlic, chopped finely; 1 red onion, chopped finely; 2 fennel bulb, chopped finely; 8 black olives, chopped; 2 courgette, chopped; 2 tablespoon tomato purée; 400 g tin flageolet beans; 2 tablespoon olive oil; 1 tablespoon capers, drained and chopped

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Naomi (foodie friend in France and dedicated menu tester) and I share a deep love of southern French ingredients. This is one of our favourite dishes that combines pungent capers, olives and garlic with lashings of olive oil and Mediterranean vegetables. I bake it in individual rustic, earthenware dishes I brought back from a holiday in Spain so it looks the part!