ingredients
serves 4
1 onion
2 red (bell) peppers
2 yellow (bell) peppers
3 tbsp olive oil
2 large courgettes (zucchini), sliced
2 garlic cloves, sliced
1 tbsp balsamic vinegar
50 g (1 3/4 oz) anchovy fillets, chopped
30 g (1 oz) 1/4 cup black olives, halved and pitted
1 tbsp chopped fresh basil
salt and pepper
tomato toasts
small stick of French bread
1 garlic clove, crushed
1 tomato, peeled and chopped
2 tbsp olive oil
salt and pepper
method
1. Cut the onion into wedges. Core and deseed the (bell peppers and cut into thick slices.
2 Heat the oil in a large heavy-based frying pan (skillet). Add the onion, (bell) peppers, courgettes (zucchini) and garlic, and fry gently for 20 minutes, stirring occasionally.
3. Add the vinegar, anchovies, olives and seasoning to taste, mix thoroughly and leave to cool.
4. Spoon on to individual plates and sprinkle with the basil.
5. To make the tomato toasts, cut the French bread diagonally into 1 cm (1/2 inch) slices.
6. Mix the garlic, tomato, oil, and seasoning together, and spread thinly over each slice of bread.
7. Place on a baking sheet (cookie sheet), drizzle with the olive oil and bake in a preheated oven, 220°C/425°F/Gas Mark 7, for 5-10 minutes until crisp.
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