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Categories:
onion garlic chili carrot zucchini broccoli florets red frozen spinach mushrooms tomatoes tuna with herbs balsamic vinegar
Viewed: 72 - Published at: 7 years agoIngredients
- 1 onion, chopped
- 1 garlic clove, crushed
- 12 teaspoon chili, crushed
- 1 small carrot, thinly sliced
- 12 medium zucchini, thinly sliced
- 4 -5 small broccoli florets
- 12 red capsicum, finely chopped
- 100 g frozen spinach, defrosted
- 6 -8 mushrooms, quartered
- 1 (400 g) can crushed tomatoes
- 1 (95 g) can tuna with tomato and onion
- herbs
- balsamic vinegar
Method
- Preheat oven to 180C.
- Cook onion, garlic, chili & capsicum in a little oil in a frying pan until the onion is translucent.
- Add tomato & some herbs of your choosing (I used basil, parsley, oregano & rosemary) and stir thoroughly to heat through.
- Put this mixture in your crock-pot/casserole dish along with the rest of the ingredients.
- Add a splash or two of balsamic vinegar, a tiny bit of water (maybe 60ml) & give it another good stir.
- Cook uncovered for about 30 minutes.
- Serve with mashed potato with the skins left on.
- YUM!
