Stuffed Courgettes

Thank you chef Ashutosh for another simple recipe.
2 courgettes
2 sweet peppers, red and yellow
olive oil spray
cocktail sticks
Finely slice the courgettes length-ways.
Remove the core and seeds from the peppers. Dice.
Spray a baking tray with olive oil.
Place the courgettes and peppers on the tray and spray with oil. Grill for 5 – 10 minutes, until cooked through.
Allow to cool.
Place the peppers on the courgettes and roll up the courgettes. Secure with a cocktail stick.
Serves 4 people.
Serve as a starter on a bed of salad.
Serve as an Hors-d’Oeuvre.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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