*This recipe is gluten-free according to industry standards
Ingredients
- green, red and yellow peppers 1 of each, deseeded and cut into quarters
- courgettes 3 medium, cut on the diagonal into 1cm slices
- aubergines 2 medium, cut lengthways into ½cm slices
- garlic 3 whole cloves, bashed
- thyme a few sprigs
- olive oil
- sherry vinegar
Method
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Step 1
Put the peppers in a bowl with 2 tbsp of olive oil and lots of seasoning. Have 3 bowls ready.
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Step 2
Heat a large griddle pan over a medium/high heat. Griddle the pepper slices in batches until soft and grill-marked. As each batch is done drop them into 1 of the bowls and cover – the residual heat and steam will soften the peppers further.
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Step 3
Repeat this process with the courgettes and aubergines, making sure all of the veg is tender before dropping into the other 2 bowls (this is particularly important for the aubergines as they will be spongy if not fully cooked.
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Step 4
Once all the veg is cooked, add some garlic, thyme and a splash of sherry vinegar, along with another 2 tbsp oil, to each bowl. Leave at room temperature for at least 1 hour to marinate if you are eating that day. Otherwise chill for up to 3 days in the fridge. Allow to come to room temperature before serving.
Nutritional Information
- Kcals 193
- Fat 15.6g
- Saturates 2.3g
- Carbs 7g
- Sugars 6.3g
- Fibre 5.9g
- Protein 3.2g
