After all your hard work in the garden this summer tenderly loving your Gro-ables and nurturing them to harvest, you probably need some super easy and flexible dishes to help you enjoy all your produce. Our pepper, courgette and tomato bake is exactly that. It’s also adaptable, so you can have it as a side dish, a light lunch or with pasta. You can even whizz up the left overs and turn them into a soup.
It’s really easy to prepare and you can play around with the ingredients using what you’ve grown in your garden this summer. Trust me, it tastes delicious!
|Image Credit: The Flavour Diaries|
To roughly serve 4, you’ll need:
3 – 4 courgettes
1 large bell pepper or 4 or 5 little peppers (You can use your hot peppers too but depending on how spicy you like your food, perhaps just have one hot pepper and 4 sweet peppers).
4 or 5 tomatoes- Again you can use salad tomatoes or cherry tomatoes.
1 small onion
1 garlic clove
A squeeze of lemon
Salt and pepper- to season
|Image Credit: Super Wellness|
Peel and chop the onion and garlic. You can de-seed your tomatoes but you really don’t have to. Just chop them into chunks if you prefer, roughly the size of a cherry. If you use cherry tomatoes, just cut them in half.
Then wash and roughly chop the courgette. Again you want the courgette in cherry sized pieces but you can slice it if you prefer. Finally deseed the peppers and cut into strips.
Then place all the ingredients into a mixing bowl and mix together with a light coating of olive oil and season with salt and pepper to taste.
Pre heat your oven on a medium heat and then thinly spread all the ingredients on a baking tray and roast for roughly 20 minutes. You want the vegetables soft and ever so slightly charred. Once cooked just remove, and place the ingredients in a serving bowl. Then add a squeeze of lemon and some roughly torn basil leaves. Stir and that’s it, you are ready to serve!!
Alternatively you can fry the ingredients, in which case follow the preparation instructions as above but just fry off the onions and garlic first until they are soft and yellow. Then throw in all the rest of the ingredients and fry them too...just make sure you don’t over fry them so that they go all mushy.
|Image Credit: Polly Vadasz|
There are lots of ways to enjoy this home grown vegetable dish and one of our favourites is with slim line toast.
Just take a piece of bread and cut off the crusts and then with a knife, carefully peel the slice of bread into two halves. Don’t just cut it into two halves! Slice it so that you have two full size slices but half the thickness of a normal slice. It’s easy once you get started. Then just lightly toast.
They go super crispy and are great with this bake and a bit of butter. Or you can try our vegetable bake on its own, with fish, with a bit of lightly grilled chicken, or as part of a buffet.
If you have any leftovers (we don’t think you’ll have any leftovers), why not add any leftover bake to your left over chicken and cook it as a casserole. Or put in in a blender and you’ve got a pasta sauce or a soup! You can even enjoy the soup chilled like a Gazpacho if it’s a hot summer day.
You can add aubergine, sweet potatoes or squash to your vegetable bake. With your aubergines take a little time beforehand to slice them and sprinkle them with salt until they weep before rinsing them off and adding them to the mix. Just make sure that you cut your other veggies to the right size so that they all cook within the same time.
So that’s our super quick, easy and adaptable vegetable bake and the great news is that’s it is really healthy and packed with flavour too! Let us know how you enjoy it and what other vegetables you have included. Don’t forget to tell us your serving suggestion and post your photos too n our social media sites.