This is a versatile recipe that can top jacket potatoes, fill crêpes, or simply be eaten on its own with good crusty bread.
Something else. My husband said, "keep this recipe around." I made some adjustments based on taste and what I had available: -no aubergine (not a family fave) -I added leeks, diced small red potatoes, orange-yellow-red peppers for colour -Like others, I just sauteed all the veggies together -I used organic tinned tomatoes instead of fresh..it adds a nice bit of liquid -I used fresh basil since I had it on hand -I added a can of chickpeas near the end of cooking for some extra substance -I served it over brown rice -Shaved parmesan cheese added a bit of cheesiness that my daughter seems to need for her veggies It's definitely one to make frequently, and possibly once a week while the summer veggies are abundant and cheap - 24 Jul 2008
Made it healthier. When I saw this recipe, I about jumped for joy at how many vegetables it had. Just to make it even less fattening, I "healthy sauteed" everything except the onion and garlic, meaning I just barely brushed the bottom of the pan with oil and added water to keep the veggies from sticking. Also: not that you can expect much else when there are this many veggies, but cutting and sauteeing everything took quite a while. - 24 Jul 2008
Used different ingredients. you can make this a healthy meal in itself!! Didn't have bay leaf or thyme so I used fresh basil and dried oregano and parsley instead. Still turned out divine! Also, be sure to remove the large pot with sauteed onions and garlic from heat until you finish adding all the other veggies (I have a gas hob and the onions ended up burning, even on low heat!) Serve with parmesan cheese on top to make it extra nice! - 24 Jul 2008