Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the.. Preheat the oven to 180°C/gas mark 4. Heat three drops of oil in a large non-stick pan and wipe off with kitchen paper. Fry the onion and garlic for two to three minutes. Add the peppers and courgettes and continue to cook for six to eight minutes, until the vegetables start to soften. Stir in the thyme and tomatoes and cook for 10 to 12 minutes.
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Put a large pan of salted water on to boil. Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely. Your water will now be boiling, so add the penne to the.. Find the recipe here. Lamb mince-stuffed peppers with yogurt and sumac. These lamb mince-stuffed peppers are a delicious way to use up one of those bags of small, mixed peppers. They're packed with warming spices and perfect served with couscous. Find the recipe here. Red pepper pesto pasta.
