Vegetable Bake

Description:

a hearty meal, easy to make and delicious

you will be left satisfied but not bloated , and you will be content in the knowledge that you will have taken in as much if not more nutrients without the fats which you would have absorbed eating most meat dishes

I usually make a big portion so that it lasts at least 2 days or even 3 ...it actually tastes better the following day..

Ingredients:

• 2 white & 1 red onions ,
•  1 red , 1  yellow, 1 green pepper
• 1 small courgette
•  3 to 6 cloves of garlic  crushed but still wrapped 
•  some sliced ginger 
• the end of a thai chilli, (or half ) 
• 1 small leek 
• 1 parsnip 
• 1 or 2 celeri branches
• 1 or 2 carrots 
• one fennel
• 1 eggplant roughly diced 
•  some honey 
• some fresh ginger cut extremely thin 
• some thai chilli (either fresh or dried ) according to taste 

you can vary the ingredients to your taste /availibilty 

Make sure that the hard ones  (carrots, parsnips, fennel )are cut thinly to ensure uniform cooking 

Directions:

Cut all the vegetables  to taste  (the harder ones thinner , add the garlic , ginger chilli, and put in an oven dish

Spread the liquid honey especially on the harder bits (carrots , parsnips, fennel)

Sprinkle the lot with a good dose of olive oil, salt and pepper, the thinly diced ginger and chilli 

Put in the oven , gas mark 200 for 30min

In the meantime cook some green lentils in water (as indicated on the pack ) most likely for 30 min ( I prefer using Puy lentils ) 

From time to time check your vegs , and turn them over

When the lentils are cooked and all the water has been absorbed , and when you have checked that the vegs are also cooked , then add the lentils to the veg dish , and put back the dish in the oven for a further 10 min ,, stirring well , ensure that the dish does not go dry

et voila ready to eat hot !!

But I usually do a big quantity so it can have it the second or even 3d day (taste even better )   can also be eaten cold