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This classic French dish has been given a spicy Portuguese twist. Delicious as a vegetarian main course with rice but also great served alongside chicken, pork or fish
Serves: 2 as a main
1 tbsp olive oil
1 pack Waitrose Mixed Romano Peppers, deseeded and cut into chunks
1 courgette, cut into 2cm chunks
1 onion, roughly chopped
1 large clove garlic, sliced
50ml vegetarian red wine
400g can Cirio Tuscan Chopped Tomatoes
50g Fragata Stoneless Manzanilla Olives Filled With Piquillo Peppers
2 tsp Nando’s Peri-Peri Sauce Medium
1 tbsp balsamic vinegar
25g pack basil, shredded
1. Heat the oil in a large, deep frying pan with a lid and fry the peppers, courgette and onion for 5 minutes. Add the garlic and then the red wine and cook until reduced by half.
2. Add the tomatoes, half a can of water, olives, peri-peri sauce and vinegar. Cover and simmer for 15 minutes, remove the lid and cook for a further 5 minutes. Season to taste, then stir in the basil.
Typical values per serving:
2 of your 5 a day.
This recipe was first published in August 2018.