This chunky sumptuous dish is perfect for vegetarians or as an accompaniment to roast chicken, char-grilled steak or fish.
You can halve the amount of oil, but it won't be as rich and luscious. Experiment with using different veggies - I used red and orange carrots this time. Frozen fresh soy beans are a good substitute for the baby okra.
- Prep Time : 25 minutes
- Cook Time : 25-30 minutes
- Yield : 6
- pumpkin - 6 medium-thin wedges, peeled
- eschalots (or baby onions) - 6 - 8 peeled
- carrots - 6 medium, peeled, cut lengthways
- caulfilower - 6 - 8 florets
- extra virgin olive oil - 200ml
- onions - 2 large, finely chopped
- garlic - 4, crushed
- red wine - 200ml
- V8 juice - 500ml (2 cups)
- ripe tomatoes - 2, cut into wedges
- baby okra - 6 -8, tips cut off
- salt and freshly crack pepper - to taste
- butter beans - 1 4 400g tin, rinsed and drained
- fresh marjoram or flat leaf parsley - 1 tablespoon, freshly chopped
In a large pan, colour the pumpkin wedges, baby onions, carrots and cauliflower in 2 tablespoons of the olive oil. Remove and keep warm.
Heat the remaining oil, add the chopped onion and garlic and sweat, covered, until soft. Pour in the wine and reduce by half. Pour in the V8 juice and reduce the liquid by a quarter. Add the tomatoes and baby okra, season to taste and simmer for 2 -3 minutes. Return pumpkin, baby onions, carrots and cauliflower to the pan. Stir through the butter beans and marjoram and simmer until vegetables are cooked but not mushy - be careful not to let the okra become slimy.