Braised zucchini, capsicum and tomato
This recipe makes a delicious accompaniment for roast or sautéed chicken, and may be served hot, warm or cool - but not chilled.
- Pour 1 tablespoon of the olive oil into a deep frying pan or large saucepan. When the oil is moderately hot, add the sliced onion and sliced capsicum. Fry for 5-8 minutes until the onion is soft and translucent.
- Thickly slice the zucchini (use 2 green and 2 yellow if available) and fry, stirring frequently, for another 5 minutes. Push the vegetables to one side of the pan, add the remaining tablespoon of oil, the garlic, salt and pepper. Stir, cover and allow the vegetables to braise in their own juices for about 10 minutes.
- Add the chunks of tomato and most of the chopped parsley and basil. Cover the pan and cook gently for a further 5-10 minutes. Check the seasoning.
- Transfer to a serving bowl and sprinkle with the remaining herbs. Serve warm or at room temperature.