Vegetable Portuguese Style

10 PORTIONS

Ingredients

Vegetables                                                               250 g

Onions                                                                      25 g

Oil                                                                           60 ml

Tomatoes                                                                 100 g

Tomato puree                                                            10 g

Vinegar                                                                   125 ml

Bouquet garni                                                          1 small

Parsley (chopped)

Salt

Method

  1. Blanch the vegetables in boiling salted water, refresh and drain.
  2. Peel the onions and cut them into fine dice.
  3. Blanch and peel the tomatoes, remove the seeds and cut the flesh into small dice.
  4. Shallow fry the onions in the oil without colouring until almost cooked.
  5. Put all the ingredients, except the parsley into a sauce-pan, cover with a lid and simmer until they are tender then allow to cool and put into an hors d’oeuvre dish.
  6. Serve decorated with chopped parsley.

Note  Any of the following vegetables can be used: aubergines, button onions, cauliflower, celery and courgettes.

 

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