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Mediterranean vegetables with red mojo sauce
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Serves: 4 - 6
200g pack Waitrose Mixed Romano Peppers
3-4 sprigs thyme, leaves only
3 sprigs Cooks’ Ingredients Rosemary, leaves only
4 tbsp olive oil
50g Fragata Stoneless Manzanilla Olives
Filled With Piquillo Pepper, pitted, or Waitrose Black Pitted Olives
FOR THE SAUCE
400g jar hot piquante peppers (eg Peppadew)
1 tsp cumin seeds
2 cloves garlic, roughly chopped
½-1 tsp chipotle Tabasco, to taste
2 tbsp red wine vinegar
4 tbsp sunflower oil
Pinch smoked paprika
1 Trim the aubergines and courgettes and cut them lengthways into 1cm slices. Halve the peppers lengthways and cut out the stalks and seeds. Finely chop the herbs. Mix the vegetables in a large bowl with the herbs, olive oil and seasoning until coated. Set aside while you prepare the sauce.
2 Drain the jar of peppers and pat dry with kitchen paper. Lightly toast the cumin seeds in a dry frying pan. Put all the sauce ingredients into a food processor with ½ tsp salt and blitz to make a fairly smooth sauce. Transfer to a bowl.
3 Light the barbecue (or grill/griddle). When hot, cook the vegetables for 5-6 minutes, turning until charred on both sides and tender. Transfer to a platter and scatter over the olives. Serve with
Cook’s tip The sauce will keep for a week covered in the fridge and the veg can be prepared several hours in advance then stored in the fridge.
This recipe was first published in May 2018.