Tuesday, 27 April 2010

Caramelised Courgettes and Sweet Peppers

2 sweet red peppers, halved, cut widthways and cut into thin strips
2 courgettes, halved lengthways and cut into diagonal slices
2 garlic cloves, finely sliced
1-2 tbsp fresh marjoram, leaves picked off
freshly ground pepper
sea salt
extra virgin olive oil
balsamic glaze

1. Heat the olive oil in a heavy frying pan or saucepan and add the courgettes and peppers.

2. Fry over a high heat, stirring regularly, until the vegetables are browned and lightly caramelised.

3. Turn down the heat. Add the garlic and season with pepper and salt.

4. Keep cooking at a low heat with or without a lid until the vegetables are tender.

5. Sprinkle on the freshly picked marjoram and mix in lightly.

6. Drizzle with balsamic glaze. Serve immediately or at room temperature.

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