food for thought

by michelle

zucchini, peppers and chèvre

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Here’s an attractive and impressive way to bring a lovely combination of flavours together.

zucchini-peppers-and-chevre

Place 1 or 2 red peppers either directly over a gas flame or on a barbecue and cook until quite blackened and soft. Remove to an airtight container or plastic bag to cool. Meanwhile slice your zucchinis lengthways into very thin slices (preferably with a mandolin) and wash and chop some fresh mint. When the peppers have cooled, peel the skin off and slice into strips similar in size to the zucchini slices. Oil a round oven or pie dish and arrange the slices of zucchini and peppers starting from the outside and place a generous piece of chèvre into the centre. Drizzle everything with olive oil, sprinkle with the chopped mint and season with salt and freshly ground black pepper to taste. Bake in a hot oven until the zucchini is cooked and browning on the edges.

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Written by michelle picker

March 30, 2017 at 5:33 am

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