• 1 courgette, sliced into long strips
  • 1 yellow pepper, deseeded and cut into 8 equal pieces
  • 1 red pepper, deseeded and cut into 8 equal pieces
  • 1 aubergine, sliced into ¾cm strips
  • 3 tbsp olive oil
  • 1 medium onion, peeled and chopped
  • 1 x 400g tin chopped tomatoes
  • 3 tsp tomato ketchup
  • 1 tsp hot chilli powder
  • 100 g Somerset goats' cheese
  • 1 tbsp fresh basil leaves, to garnish


  1. 1

    Mix the courgette, peppers and aubergine with 1 tablespoon of oil and griddle for about 5 minutes on each side, until stripes appear.

  2. 2

    Meanwhile, heat 2 tablespoons of oil in a frying pan and cook the onion for 5 minutes. Add the tomatoes, ketchup and chilli and blend with a hand mixer. Cook for 10 minutes until reduced to a thick sauce.

  3. 3

    Divide 4 red pepper strips between 4 plates. Add a slice of aubergine, then courgette, yellow pepper and cheese. Repeat until the veg is used. Add the basil and season with ground black pepper. Serve with the sauce.


    Cook's tip: to serve 2, halve the ingredients and prepare as above.

Nutritional Details

Each serving provides
  • Energy 1001kj 239kcal 12%
  • Fat 16.2g 23%
  • Saturates 5.5g 28%
  • Sugars 10.7g 12%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 281kj/67kcal

Each serving provides

12.3g carbohydrate 5.3g fibre 8.4g protein

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