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This is a simpler version of the classic French dish. Just add crusty bread or serve alongside chicken or fish.
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Serves 4
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Preparation time 10 minutes plus cooling, cooking time 35 minutes
Ingredients
- 2 red peppers
- 2 tbsp olive oil
- 2 garlic cloves, sliced
- 4 courgettes, cut into small chunks
- 400g baby plum tomatoes
- ½ x 25g pack basil, torn
- ½ x 25g pack flat leaf parsley, chopped
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Method
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Preheat the oven to 230˚C, gas mark 8. Put the peppers on a baking tray and roast for 30-35 minutes, turning halfway, until well-blackened. Transfer to a bowl and cover tightly with a plate. Once the peppers are cool enough to handle (5-10 minutes), peel off the skin and discard, along with the seeds and stem. Tear the flesh into bite-sized pieces.
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Meanwhile, heat the olive oil in a large frying pan. Add the garlic and courgettes, then fry for 8-10 minutes over a medium heat until turning golden. Add the whole baby plum tomatoes and cook over a low heat for 15 minutes. Stir in the roasted peppers and herbs, season and serve.
Pair with…
Gabriel Meffre Côtes du Rhône
An elegant and softly textured wine, it offers aromas of white flowers, apricot and pear layered with flavours of peach and citrus to give a luscious, well balanced and versatile white wine.
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