Preparation time: 40 mins
Cooking time: 1.5 hours
Dietary guidance: v v
2 large carrots, chopped coarsely
2 medium parsnips, chopped coarsely
2 medium kumara, chopped coarsely
1/3 cup olive oil
1 large brown onion, chopped finely
3 cloves garlic, crushed
1/2 cup oregano leaves
1 tablespoon tomato paste
2x425g cans crushed tomatoes (Mexican or Indian flavoured)
1 cup water
2-3 green chillies
2 zucchini, coarsely chopped
2 stalks celery, coarsely chopped
4 potatoes, coarsely chopped
1. Put carrots, parsnip, kumara and potatoes into a baking dish and add half the oil (or use leftover veges from a roast dinner).
2. Roast, uncovered in a hot oven for about an hour, or until the vegetables are tender and lightly browned. Make sure to stir occassionally while cooking.
3. While vegetables are roasting, heat the remaining oil in a large saucepan and cok the onion, garlic and oregano leaves (or a pinch of dried oregano), stirring, until the onion softens. Add the tomato paste and cook for a further minute before adding the cans of tomatoes and the water. Bring the mixture to a boil and cook uncovered for 10 minutes.
4. Transfer the vegetables to casserole cooker (or use a casserole pan to roast previously). Add the tomato mixture to the vegetables and stir gently to combine. Cook for about 30 minutes, either in casserole cooker or a hot oven.