| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food5 |
4 |
servings |
INGREDIENTS
| 4 |
|
Tender young courgettes |
|
|
Salt and pepper |
| 2 |
|
Garlic cloves |
| 6 |
tb |
Olive oil |
| 4 |
|
Yellow or red peppers |
| 2 |
|
400 g cans chopped tomatoes |
| 1 |
|
Handful torn fresh basil leaves |
| 250 |
g |
Mozzarella cheese |
INSTRUCTIONS
Top and tail the courgettes then blanche in boiling water for 5
minutes. Drain and slice in half lengthways.
Finely chop the garlic cloves. Heat 3tbsp of the olive oil in a
frying pan, add the courgette slices and half the chopped garlic and
fry for 8-10 minutes until golden.
Grill the peppers under a hot grill until the skins are charred. Peel
off the skins, cut the peppers in half, discard the core and seeds
then slice the flesh.
To make the tomato sauce put the tomatoes with their juice, the
remaining garlic and 2tbsp of the oil in a saucepan. Bring to the
boil then simmer for 25 minutes. Add the basil, salt and pepper.
Pre-heat the oven to 180C/350F/gas 4. Grease an ovenproof dish. Slice
the cheese. In the prepared dish put a layer of half the courgettes,
half the peppers, half the tomato sauce and half the cheese, then
repeat these layers. Sprinkle with the remaining oil.
Bake in the oven for 20 minutes until the cheese has melted.
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