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
25 g (1 oz) 1/4 cup black olives, halved and pitted
1 tbsp chopped fresh basil
salt and pepper
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
25 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
1 garlic clove, crushed
1 tomato, peeled and chopped
2 tbsp olive oil
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 the bread on a baking tray (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. Serve the Tomato Toasts with the (Bell) Pepper Salad.
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 the bread on a baking tray (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. Serve the Tomato Toasts with the (Bell) Pepper Salad.
serving amount
serves 4
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