This is a very versatile mix that can be used in many combinations and different dishes. I use this mix for a savoury pancake filling, pies, and wraps. It is a very easy recipe, the only effort is chopping the vegetables 🙂 Use your imagination and the possibilities are endless.
I first had something similar to this when we were invited over for dinner by one of my husband’s niece. I thought it was quite clever to roast the vegetables without marinating, and have the simple flavours. Then a few years later, when I was in a rush, I had some vegetables that I tossed into a frying pan and let them cook on a high flame and they tasted quite good. They became a little caramelized and spicy because of adding the chilli sauce at the end.
Give it a go and tell me how you liked the recipe and also what you used it in.
I tend to use Nando’s chilli sauce or any other that I happen to have, if you don’t want it to be too spicy then you can leave the sauce out, it is still full of flavour. You can change the mushroom to what ever is available or your preference or even leave them out if you don’t like them
Preparation :- 15 mins Cooking time :- 15mins Serves 4
3 tbsp olive oil
1 of each colour medium sized capsicum- red, green and yellow
1 large onion
4 medium closed cup mushrooms
3 medium tomatoes
1/2 cup olives black or green
salt and pepper to taste
Chilli sauce to taste, I put roughly about 3 tbsp worth.
1) Wash and chop all the vegetables to thin narrow strips.
2) In a slightly heated saucepan place the olive oil and the chopped capsicums, onion and mushroom. Season with salt and pepper and stir occasionally.
3) Once the vegetables are tender add the tomatoes and olives, cook for a further few minutes. Add the chilli sauce if using and switch off the heat.
4) Stir and let it stand for a few minutes before serving.