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



Chargrilled vegetable and prawn stew


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
Freshly ground black pepper
Lemon wedges to serve


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!


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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