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4
as a main course side dishEasy
55 min
By Lucy Cufflin
Published 2013
You can vary the vegetables you use for this recipe, but choose those that are from hot Mediterranean countries, such as aubergines and peppers. I always make large quantities of this and store it in the freezer or fridge as it can be used in other recipes, such as a filling for a vegetarian lasagne, or piled into pitta bread with cream cheese for lunch.