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Total time
135 min
$ $ $


Make a big batch, and turn it into many things: orzo minestrone, sausage tray bake and 10 minute shakshuka


Serves 8


Step 1
Finely dice your red onions and basil stems, then roughly chop your peppers and courgettes. Peel and grate your garlic
Step 2
Fry off your onions and peppers till softened, then add the courgettes and sweat down. After 5 mins, add the vinegar and allow to reduce.
Step 3
Add the garlic and basil stems to the pan, and once fragrant, tip in the tomatoes and break up up with a spoon. Fill the tins up a third of the way, and make the stock up in these, then pour into the pan, and bring to a simmer
Step 4
Stir through your oregano, then lay the basil on top, and press down, so covered in liquid, then put the lid on
Step 5
If using an oven proof pan, place in the oven at 150°C for at least an hour, preferably 2. If you cannot put it in the oven, leave on a very low heat for the same amount of time, and stir as little as possible
Step 6
Once the courgettes are completely softened, give it one final stir, and serve!
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