Nutritive Information
Per portion
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Energy 151kcals/623kJ
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Protein 2.8g
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Fat 11.8g
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Saturated fat 1.7g
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Carbohydrate 8.7g
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Sugar 7.8g
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Fibre (NSP) 2.5g
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Calcium 39mg
Ingredients
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2-3 courgettes
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1 Spanish onion
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2 red peppers
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16 cherry tomatoes
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2 garlic cloves, chopped
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pinch of cumin seeds
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5ml/1 tsp fresh thyme or 4-5 torn basil leaves
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60ml/4 tbsp olive oil
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juice of ½ lemon
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5-10ml/1-2 tsp chilli or Tabasco sauce
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fresh thyme sprigs, to garnish
Instructions
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Preheat the oven to 220°C/425°F/Gas 7. Top and tail the courgettes and cut into long strips. Cut the onion into thin wedges then cut the red peppers into chunks, discarding the seeds and core.
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Place the vegetables in a roasting tin, add the tomatoes, garlic, cumin and thyme. Sprinkle with the oil and toss to coat.
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Cook in the oven for 25-30 minutes until the vegetables are very soft and slightly charred.
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Blend the lemon juice with the chili or Tabasco sauce and stir into the vegetables. Garnish with thyme and serve.
