Quick and simple side or main dish – perfect for BBQs or lazy Sunday lunch
Ingredients (serves 4-6)
100g Olives Et Al Coriander and Red Chilli Olives (or your favourites)
8 Whole baby Peppers
2 Red Onions, quartered
3 Baby Courgettes (cut lengthways)
Olives Et Al Extra Virgin Olive Oil
Lemon Juice (optional)
Place all the vegetables into a shallow dish, douse with oil (try using the naturally infused Extra Virgin Olive Oil from your olive jar – it’s gorgeous) and season with salt and pepper.
Place the onion, peppers and courgette onto a hot chargrill or griddle pan for a few mins to give them the bar char marks. Put them back into the same shallow dish, add a crush of garlic and a squeeze of lemon or lime juice. Mix gently and pop into a hot oven for 20 mins or until they’re cooked through.
Take the olives and either pit them and chop them up a bit or leave them whole. Either way, throw them onto the hot pan and cook vigorously turning all the time for a couple of minutes. Add them to the other vegetables. Mix again and serve.
Goes really well with Mark Lloyd’s Basquaise Chicken.