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.
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.
- Preheat oven to 200C.
- 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.
- 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.
- Meanwhile, heat a large frying pan with the oil and add the courgettes (and chilli if using). Fry for 10 minutes until golden.
- Add the plum tomatoes and cook on a low heat for 15 minutes.
- Stir in the roasted peppers, salt & pepper.
- 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!