Ingredients
Serves 4
5 tbsp medium or mild (not extra virgin) olive oil
6 garlic cloves, sliced
2 red onions, thinly sliced into wedges
2 red peppers, thinly sliced lengthways
2 yellow or orange peppers, thinly sliced lengthways
225g (8oz) cherry tomatoes
100g (4oz) Kalamata olives, pitted if you prefer
1 tsp of sea salt
freshly ground black pepper
1 tbsp roughly torn basil
Directions
1 Heat the oil in a large pan and gently sweat the garlic and onions for around 10 minutes to soften them.
2 Add the peppers, cover and cook for a further 10 minutes before adding the tomatoes and olives.
3 Simmer for a further 15–20 minutes until the tomatoes soften and burst and all the vegetables are soft. Season with salt and pepper and scatter with the basil leaves. Serve warm or at room temperature.
Cook’s Notes
Gluten-free, wheat-free, dairy-free, yeast-free • V • Can be made in advance
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
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