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Chargrilled vegetable and prawn stew

Chargrilled vegetable and prawn stew

Chargrilled vegetable and prawn stew



Yesterday we had a barbecue going for dinner, so I decided to chargrill some vegetables as a side. I ended up making more than we ate and with a good sized bowl left over, I decided to make this prawn stew. It made a tasty lunch, served with fluffy quinoa, and lemon wedges or warm crusty bread

Yum!

 

Chargrilled vegetable and prawn stew

Ingredients:

2 cups chopped chargrilled vegetables (aubergine, courgette, green and red pepper)
1 tbs olive oil
2 red onions, sliced
4 cloves garlic, finely chopped
200 grams prawns
100g cherry tomatoes, halved
Handful basil, roughly chopped
Handful parsley, roughly chopped, plus extra to serve
1 tbs sweet paprika
0.5 tsp chilli powder
300mls, water or vegetable stock
Salt
Freshly ground black pepper
Lemon wedges to serve

Directions

In a heavy bottomed pot, heat the oil and cook the onions over a medium heat until beginning to caramelised
Add the vegetables and garlic and cook for a further 3-4 minutes
Stir in the herbs and spices
Add the cherry tomatoes and cook for another minute
Cover with stock and simmer for 15-20 minutes
Bring to the boil and reduce until the sauce begins to thicken and sweeten
Season to taste
Add the prawns and cook for 3-5 minutes until they begin to change colour (are no longer translucent)
Serve topped with some freshly chopped parsley, lemon wedges and some warm crusty bread, or fluffly cooked quinoa!
Enjoy!

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One comment on “Chargrilled vegetable and prawn stew

  1. Pingback: Courgette and Carrot fritters with chargrilled vegetable dip | Tolu's Kitchen

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