Courgettes Provençale

on Feb 10 in Gluten Free, Mains, Mediterranean style dishes, Starters, Vegetarian

This is a great flavour vegetarian dish which can be used as a vegetable side dish for carnivores and fish eaters alike and is easy to make. It freezes really well.

For 6 you will need

• 2 tbs olive oil
• 2 tbs onions – finely chopped
• 6 - garlic cloves – crushed
• 2 - red peppers – cut down the length, de-seed and slice thinly
• 500 g haricot beans – tinned are good for this recipe but drain and rinse
• 800 g chopped tomatoes – fresh are best
• 900 g courgettes – cut in half lengthways and thinly sliced
• 2 tsp oregano – dried is OK but 3 teaspoons of fresh is much nicer
• 250 ml good vegetable stock
• Good pinch of natural grey sea salt – or to taste*
• Good pinch of freshly ground black peppercorns – or to taste*

1Heat the olive oil in a solid based saucepan, take care not to burn, add the chopped onions, crushed garlic and chopped red peppers. Fry gently without browning for 5-4 minutes.

2Add the haricot beans, chopped tomatoes, sliced courgettes and vegetable stock then mix well.

3Now add the oregano.

4Cook on the stove top for a few minutes then transfer to a casserole dish, cover and cook in the centre of your oven for 30 to 40 minutes.

5Serve with couscous, jacket potatoes or just French bread, tear the basil leaves and sprinkle over the top just before serving.

* I use about 1 teaspoon of my ‘Mediterranean Dishes‘ sea salt for this recipe instead of the salt and pepper mix. Put the mix in towards the end of the cooking.