Moroccan Spiced Vegetables - School Meal

Number of Portions
Moroccan Spiced Vegetables - School Meal


- 6 tbsp olive oil
- 6 onions, chopped
- 2 kg vegetables, chopped (courgette, aubergine, red pepper, carrot, celery)
- 1 (sachet)
- 1.2 kg tinned chopped tomatoes
- 300 grams dried apricots, chopped
- 500 ml water


Heat the oil and fry the onion and vegetables for 15-20 minutes, over a high heat, stirring.

Add the sachet of Schwartz for Chef Moroccan Recipe Mix, apricots, tomatoes and water. Bring to the boil, stirring. Simmer for 40-45 minutes, until the vegetables are tender and the sauce has thickened.

Each portion serves 10 senior school children / adults and serves 20 junior school children.