Quick ratatouille

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.

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.