The tomato is extremely rich and yummy and delicious- totally bursting with flavour- wow! The courgettes and peppers are yummy too. I really love the herbs as well. If you add the goats cheese it makes it even more delicious! This isn’t as hearty as some of the other dishes that contain pulses and beans but it’s still yummy and good if you want something a little bit lighter. The tomatoes and red pepper make this dish is rich in vitamin C, the tomatoes also provide you with betacarotene and lycopene which is a powerful antioxidant that helps protect against heart disease, and cancers of the stomach, colon and prostate. The fresh herbs are rich in calcium, magnesium, iron and vitamin E. If you omit the goats cheese this dish is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians, vegans and those following a detox. This recipe is from Carol Vorderman’s “Detox Recipes”
Makes 4 servings
- 2 large courgettes
- 2-3 tablespoons of fresh herbs eg thyme, oregano or rosemary
- 1 red pepper, deseeded and cut into strips
- 450g plum tomatoes
- 3-4 tablespoons extra virgin olive oil
- 2 garlic cloves
- Freshly ground black pepper
Preheat the oven to 200C. Lightly oil a shallow baking dish. Slice the courgettes and arrange in an overlapping layer. Sprinkle with half the herbs. Arrange a layer of pepper then a layer of tomato wedges. Sprinkle over the reamainng herbs and the black pepper.
Mix the garlic and olive oil in a small jug then pour over the vegetables. Cover the dish with foil.
Bake for about 45 minutes, removing the foil during the last 10 minutes of cooking time.
Serve with brown rice or quinoa.
Optional to add goats cheese.