A very eye-catching and appealing Vegetarian Starter, this lightly spiced dish can be used as a starter on its own, or served with Chicken or Grilled Fish. It’s a very easy dish, and it’s great to use as part of a dinner party menu due to using a Slow Cooker to cook it.
To peel the tomatoes, score a cross in the bottom of them, and place in a heatproof bowl, then pour boiling water over, and leave to stand for thirty to sixty seconds. Drain, and pour cold water over these, and the skins will peel away easily.
To serve 6
1kg Courgettes, thickly sliced
1 Onion, finely chopped
2 Garlic Cloves, finely chopped
2 Red Peppers, deseeded and chopped
5tbsp Hot Vegetable Stock
4 Tomatoes, peeled and chopped
25g Butter
Salt and Cayenne Pepper
3tbsp Chopped Fresh Parsley (to garnish)
1. Place the Courgettes, Onion, Garlic and Red Peppers in the Slow Cooker, and season to taste with Salt and Cayenne Pepper. Pour the stock over the top, and mix well.
2. Pour the Chopped Tomatoes and Butter over the top, and cook for two and a half hours on a high heat until tender. Garnish with Parsley and serve.
As an alternative to this dish, try replacing some of the courgettes with Squash, and a mix of four tablespoons dried breadcrumbs and four tablespoons of Parmesan Cheese instead of the tomato, and then cook on a low heat for six hours – it’s a great alternative, and adds another layer of taste to the dish
Photo Courtesy of: FotoosVanRobin