This is a fabulous dish to use up left over vegetables and is really quick and easy to create and can be made in advance and enjoyed for lunch or as a snack, or even as a dip with some crackers.

Serves 4


2 red peppers
1 green pepper
2 tbsp olive oil
4 courgettes, sliced into chunky pieces
1 can baby plum tomatoes
Handful of fresh basil, torn
Handful of fresh flat leaf parsley, chopped
Salt & black pepper to taste.
Optional:  add 1 small fresh red chilli, deseeded and finely sliced for heat.


  1. Preheat oven to 200C.
  2. Line a baking tray with greaseproof paper and put the peppers on to roast for 30 minutes, until blackened, remembering to turn over half way through.
  3. Once peppers are cooked, transfer to a bowl and cover with a plate.  Once cool enough to handle, start to peel off the skin and discard along with the stem and seeds.  Tear the flesh into bite-size pieces.
  4. Meanwhile, heat a large frying pan with the oil and add the courgettes (and chilli if using).  Fry for 10 minutes until golden.
  5. Add the plum tomatoes and cook on a low heat for 15 minutes.
  6. Stir in the roasted peppers, salt & pepper.
  7. Serve with some crusty warm bread of your choice or with wholegrain brown rice or quinoa.

You can use any vegetables you have in your fridge: aubergine, fresh tomatoes, even add potatoes to make it a more filling complete dish!

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