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Mediterranean Peppers

Trusted.Chef's picture
Ingredients
  Red peppers 2 Medium, seeded and sliced
  Green peppers 2 Medium, seeded and sliced
  Onions 2 Medium, skinned and sliced
  Tomatoes 4 Medium, skinned and sliced
  Courgettes 4 Medium, washed and sliced
  Cooking oil 30 Milliliter (2 Tablespoon)
  Garlic clove 1 Large, skinned and crushed
  Dried oregano/Dried marjoram 1⁄2 Teaspoon
  Tomato juice 1⁄4 Pint (150 Milliliter)
  Salt To Taste
  Freshly ground pepper To Taste
  Olive oil 30 Milliliter (2 Tablespoon)
  Canned anchovies 2 Ounce, drained (60 Gram)
  Parsley 30 Milliliter, chopped (2 Tablespoon)
Directions

Lightly fry the vegetables in the heated cooking oil in the uncovered cooker for about 5 minutes, until they are just brown.
Stir in the garlic, herbs, tomato juice and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Spoon the mixture into a bowl, adjust the seasoning and stir in the olive oil.
Leave the vegetables to get cold and then chill.
Cut half the anchovies into small pieces and stir them into the vegetable mixture.
Spoon the vegetables on to 4 individual dishes, garnish the top with chopped parsley and the rest of the anchovies.
Serve with crispbread or toast.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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