Vegetables have never been my favorite but we just have to eat them and this is a fantastic vegetarian dish that can be eaten as a meal or in my case as a side dish to a great steak. The pepper cream sauce was excellent and really made the vegetables morish…. and for a big time meat eater that is really saying something. It’s easy and well worth trying. (4 people as ameal)

What you need

Olive oil
1 teaspoon crushed garlic
2 small onions sliced
2 medium carrots sliced thinly
4 baby aubergines (eggplants)
1 red pepper sliced
1 punnet button mushrooms sliced (250g)
4 baby marrows sliced
1/2 cup water
1/2 cup cream
1 vegetable stock cube
1 tablespoon ground black pepper or 2 tablespoons cracked black pepper

The process

Add a little olive oil to your pan or wok or a medium to high heat, add the onions, garlic and carrots and stir fry until the carrots are just tender. Remove and set aside.

In the same pan, add the rest of the vegetables and stir fry until the mushrooms are starting to colour and the red pepper is just softening. Remove and add to the other cooked vegetables.

Add the water, cream, pepper and crumble the stock cube into the same pan all at once. stir constantly until the stock cube has completely dissolved and the sauce is starting to thicken.

Serve the vegetables in a pool of the sauce or drizzle over the top.