1 red pepper
1 yellow pepper
2 red onions, peeled
3 courgettes
12 cherry tomatoes
Fry Light, for spraying
2 garlic cloves, peeled and crushed
1/2 tsp crushed dried red chilli flakes (optional)
1 tbsp rosemary leaves, very finely chopped
1 tbsp thyme leaves
FOR THE HERB SALSA:
3 tbsp flat-leaf parsley, chopped
2 tbsp snipped chives
1 garlic clove, peeled and crushed
juice of 1 lemon
150 ml (1/4 pt) water
1 tbsp very low fat natural fromage frais
salt and freshly ground black pepper
TO GARNISH:
rosemary sprigs
1 yellow pepper
2 red onions, peeled
3 courgettes
12 cherry tomatoes
Fry Light, for spraying
2 garlic cloves, peeled and crushed
1/2 tsp crushed dried red chilli flakes (optional)
1 tbsp rosemary leaves, very finely chopped
1 tbsp thyme leaves
FOR THE HERB SALSA:
3 tbsp flat-leaf parsley, chopped
2 tbsp snipped chives
1 garlic clove, peeled and crushed
juice of 1 lemon
150 ml (1/4 pt) water
1 tbsp very low fat natural fromage frais
salt and freshly ground black pepper
TO GARNISH:
rosemary sprigs
method
1. First make the salsa. Place all the ingredients in a food processor and blend until fairly smooth, season to taste and set aside.
2. Halve, core and deseed the peppers and cut into bite-sized chunks. Cut the red onions into thin wedges. Thickly slice the courgettes. Put the vegetables and cherry tomatoes in a large bowl and lightly spray with Fry Light. Add the garlic, chilli flakes if using, rosemary and thyme. Season and toss to mix. Preheat the grill.
3. Spread the vegetables in a single layer on a foil-lined grill rack and grill under a high heat for 8 - 10 minutes, turning often, until they are just tender and slightly charred.
4. To serve, divide the vegetables between 4 serving plates and drizzle over the herb salsa. Garnish with rosemary sprigs.
2. Halve, core and deseed the peppers and cut into bite-sized chunks. Cut the red onions into thin wedges. Thickly slice the courgettes. Put the vegetables and cherry tomatoes in a large bowl and lightly spray with Fry Light. Add the garlic, chilli flakes if using, rosemary and thyme. Season and toss to mix. Preheat the grill.
3. Spread the vegetables in a single layer on a foil-lined grill rack and grill under a high heat for 8 - 10 minutes, turning often, until they are just tender and slightly charred.
4. To serve, divide the vegetables between 4 serving plates and drizzle over the herb salsa. Garnish with rosemary sprigs.
serving amount
serves 4
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