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Inspired living

Slow-Cooked Mediterranean Vegetables Recipe


Try our nourishing Slow-Cooked Mediterranean Vegetables Recipe

Credit: Jacqueline Alwill

Slow Sunday lunches are made for dishes like these. The most flavourful combination of pumpkin, capsicum, zucchini and eggplant with Mediterranean spices cooked in deliciously antioxidant-rich tomatoes. Serve it up with a chunky piece of sourdough and sink into a slow, beautifully nourishing meal.

Serves: 4

Ingredients

Method

  • 2 tbsp extra-virgin olive oil
  • 1 red onion , peeled & roughly chopped
  • 4 cloves garlic, peeled & roughly chopped
  • 580g Jap pumpkin, skin removed, roughly chopped
  • 1 red capsicum (185g), seeded & roughly chopped
  • 2 small zucchini, cut into 2cm rounds
  • 1 large eggplant, roughly chopped
  • ½ cup kalamata olives
  • 2 × 400g tin chopped tomatoes
  • ½ tsp dried oregano
  1. Preheat oven to 160°C.
  2. Heat large casserole dish on medium heat on stovetop, add oil, onion and garlic, cover and cook for 5 mins.
  3. Add pumpkin, capsicum, zucchini, eggplant, kalamata olives, tomatoes and oregano, cover and then place in oven to slow-cook for 2 hours.
  4. Serve with crunchy green side salad and sourdough bread.



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.