Generally speaking – and desserts aside, I prefer to follow a Mediterranean-type diet which is proven to enhance your health and promote longevity. I steer clear of processed convenience foods that contain ingredients reminiscent of a school science project; if I don’t know what an ingredient is, I’ll assume that my body doesn’t know what to do with it either.
Fresh vegetables, fruit, fish, extra-virgin olive oil and nuts play a large role in my day-to-day eating and this simple way of preparing peppers and zucchini (courgettes) is both colorful and nutritious and makes a perfect accompaniment to any grilled fish, chicken or meat dish; a delicious alternative to that ubiquitous bag of frozen peas.
I avoid using green bell peppers as they’re the unripe red or yellow variety and I find them rather indigestible.
The trick is to de-seed the zucchini (courgette) – this removes a lot of the water content and allows them to brown rather than become mushy.
PAN ROASTED BELL PEPPERS with ZUCCHINI
(Serves 4 as a side dish)
3 smallish bell peppers – red, yellow and orange (or any combination thereof)
2 medium-sized firm zucchini (courgettes)
¾ tablespoon of extra-v olive oil
Sea salt and freshly ground black pepper
Remove the stalks, seeds and white membranes from the peppers and cut them into approx ½ inch (12mm) dice.
Trim and quarter the zucchini lengthways then slice out and discard the seeds. Dice them in the same way as the peppers.
Heat the olive oil over a moderately high heat in a heavy skillet/sauté pan, and once it starts to shimmer, add the diced vegetables. Stir well to coat with oil and season with salt and pepper.
Continue to cook over a moderately high heat, tossing frequently until the vegetables pick up nice little brown patches and the peppers are tender – this takes between 15-20 minutes.
Check the seasoning and serve immediately.