Veggies + BBQ sauce

A slow-cooked veggie dish is obviously a dish to change from meat and fish! These vegetables + BBQ sauce are a good combo! However, if you don’t like parsnip it’s okay! It actually gives a strong taste but then the sweet potato and carrots make all the contrast with the sweetness.

Since it’s a different kind of slow-cooked dish, it’s perfect for me!

Bon appétit!

Veggies + BBQ sauce

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Main Dishes – International

By Diana Du-Pont Luís – Serves: 6-7

Prep Time: 30 mins – Cooking Time: 2H30 mins – Total Time: 3 hrs

Ingredients

1 tablespoon extra virgin olive oil
1/2 red onion, chopped
1 orange sweet potato
2 carrots, peeled and chopped
1 parsnip, peeled and chopped (optional)
8 baby potatoes, skin on and halved
1 eggplant, skin on, and chopped in small cubes
1 cup BBQ sauce
1 teaspoon salt
1 teaspoon black pepper
1 cup beef stock
1 teaspoon garlic powder
2 tablespoons white vinegar
1 teaspoon dried parsley
2 teaspoons paprika

Instructions

1

Preheat the oven to 200 ºC.

2

In a Dutch oven, add olive oil over medium-high heat and once the oil is hot enough, add the chopped onions until translucent.

3

Add in the carrots, parsnip, sweet potato and continue to sautée for 1-2 minutes.

4

Put in the vinegar and leave to evaporate and then add the BBQ sauce, beef stock, and spices. Stir until everything is well combined.

5

Finally, add the potatoes.

6

Place in the preheated oven for 1h30, covered. Always check and stir if necessary.

7

After 1h30, add the eggplant and leave to cook for 30 minutes.

8

Serve this with rice and add a drizzle of olive oil and some crushed chilli spices, if desired.

Notes

Any leftovers can be kept in an airtight container for 2-3 days in the fridge. It can be eaten with couscous instead of rice.

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