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This is a simpler version of the classic French dish. Just add crusty bread or serve alongside chicken or fish.
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
1. 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 fl esh into bite-sized pieces.
2. 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.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.