“A no-fuss, warming dish, superb as a mid-week supper. This seems like a lot of vegetable but they cook down quite a lot. Vegetarians can omit sausage and opt for beans instead. Serve with new potatoes and a salad if desired. This recipe is a variation on the Holford Low GL Diet. It is still very healthy! I love it because preparation is simple. I stir the garlic and tomato paste in at the end of the cooking period (prevents burning). Tip 1: If adding new potatoes, cut in half and place cut side down for quicker cooking. Tip 2: I prefer to cook the sausages separately, but they can be added half way through the cooking time. Tip 3: The sweeter the peppers, the better the taste.”
READY IN:
1hr 20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Place peppers, onions, courgettes and new potatoes in a shallow casserole or roasting tin, sprinkle herbs and drizzle with oil.
  2. Place in a preheated oven for around an hour at 180C/350F/gas mark 4.
  3. Just before serving stir in tomato and garlic paste and grind black pepper on top.

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