Actually it could be six vegetables if green and red peppers are counted separately. There were peppers (green and red), purple onion, courgettes, mushrooms and carrots (par-boiled for 8 minutes). I chopped up lamb leg steaks and seared them in oil to seal in the juices and flavour. I added half a pint of seasoned stock and garlic, mixed in all the chopped vegetables, and put everything into a lidded casserole for just under an hour in a 170 oven. It came out as a very appetizing combination, with lots of different tastes.