Tright here is now a glut of weighty courgettes, buxom tomatoes and peppers, a bountiful instant that will preserve supplying late into the wintertime, so extended as you get ahead and maintain them in superior oil. But, for now, they are all vegetables that flourish from Madrid to Marrakech, and it is from people locations that I have taken inspiration this week. To get the greatest from them, prepare dinner about a hearth, fry in loads of olive oil or roast till charred, sweet and caramelised. All three dishes are ideal brought to room temperature and eaten in the garden, seasoned with sunshine and a glass of anything great.

Stuffed tomatoes with capers, currants and pine nuts

This was inspired by a journey to Sicily, in which beautiful regional develop is blended with Moorish spices and the opulence of dried fruit and nuts. Serve with some contemporary buffalo mozzarella, if you like.

Prep 15 min
Prepare dinner 1 hr 30 min
Serves 4

8 large ripe tomatoes
2 tbsp olive oil, furthermore 80ml more for the stuffing, and extra for drizzling
1 compact onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 tsp cinnamon
tsp allspice
tsp pul biber
200g fresh breadcrumbs
, made from working day-outdated stale bread, this sort of as ciabatta
80g currants, soaked in scorching water for 30 minutes and drained
100g pine nuts
60g capers,
1 tbsp dried oregano
1 handful flat-leaf parsley, finely chopped
Sea salt and pepper
Basil leaves, to garnish

Heat the oven to 180C (160C supporter)/350F/fuel 4. Slash the major off every tomato and maintain these lids. Scoop out the flesh with a teaspoon, around chop it and set apart.

Set two tablespoons of the olive oil in a frying pan on a medium-low warmth, then fry the onion till gentle. Incorporate the garlic and, once aromatic, the cinnamon, allspice and pul biber, and fry until eventually aromatic. Add the chopped tomato flesh, cook dinner right until jammy, then go away to great.

In a substantial bowl, combine the breadcrumbs, currants, pine nuts, capers, oregano, parsley and the fried onion mixture, then period to taste. Pour in 60ml olive oil, mix, then stuff into just about every tomato cavity, packing it in tightly.

Organize the tomatoes in an ovenproof dish that holds them snugly, best with the reserved lids, drizzle with additional olive oil and bake for 45 minutes to an hour, till tender but nevertheless holding their shape.

Provide at home temperature scattered with basil leaves.

Baked courgettes with romesco crust

For the finest flavour, roast the peppers on the open up flame of a gasoline stove or instantly on a barbecue. Serve as a principal with a eco-friendly salad or as an accompaniment to grilled meat or fish.

Prep 10 min
Rest 20 min
Prepare dinner 1 hr 15 min
Serves 4

2 substantial environmentally friendly courgettes
2 big yellow courgettes
Olive oil
, for frying and drizzling
5 big tomatoes
2 pink onions
, peeled and slice into wedges
A couple sprigs each and every contemporary oregano and thyme, leaves picked

For the romesco crust
2 red peppers
40g hazelnuts
, toasted
1 garlic clove
1 tsp sweet smoked paprika
100g sourdough bread
tsp sherry vinegar
30ml olive oil
A great grating of
1 handful finely chopped flat-leaf parsley
, to garnish

Start off by building the romesco crust. Warmth the grill to medium-superior and grill the peppers, turning occasionally, until finally their skin is darkish and blistered. Transfer to a bowl, go over with clingfilm, depart to steam for 20 minutes, then peel and deseed. Tear the flesh into strips and pat dry with kitchen paper.

In a food stuff processor, blitz the hazelnuts to a coarse crumble, then suggestion into a bowl and established aside. Place the pepper strips and garlic in the meals processor, insert the paprika, bread and vinegar, and pulse to coarse crumbs. With the motor managing, little by little drizzle in the olive oil in a continual stream, then stir in the hazelnuts.

Heat the oven to 200C (180C admirer)/390F/gasoline 6. Cut the courgettes diagonally into ½cm-thick slices. Warmth a splash of oil in a large frying pan, then fry the courgettes in batches for two minutes on each side, until eventually golden. Thickly slice the tomatoes, then organize with the onions and courgettes in a 1.2-litre ovenproof dish. Drizzle generously with olive oil, season, scatter around the oregano and thyme, and roast for 20-25 minutes, till the tomatoes are shrivelled and onions are soft and a little caramelised.

Major with the romesco crust and a very good grating of parmesan, then bake for a further more 10-15 minutes, till the crust is crisp. Scatter around the parsley and serve.

Roast pink pepper, watermelon and feta salad

A jar of roast peppers presents unlimited possibilities. Here, they bring a bittersweet dimension to a watermelon and feta salad.

Prep 15 min
Steep 45 min
Cook dinner 25 min
Serves 4-6

250ml sunflower oil
2 pitta or Lebanese flatbreads, slash into quarters
1 x 290g jar roast red peppers, drained and minimize into strips
1 mini watermelon, peeled and reduce into chunk-sized chunks
4 ripe tomatoes, heritage for desire, reduce into chunks
100g eco-friendly pitted olives
2 tbsp capers, rinsed
1 handful mint, torn
1 handful flat-leaf parsley, about chopped
200g feta

For the dressing
1 crimson onion, peeled and pretty finely sliced
1 tsp sea salt
tsp caster sugar
tbsp dried oregano
tbsp crimson-wine vinegar
tbsp additional-virgin olive oil

Get started by building the dressing. In a bowl, blend the onion, sea salt, sugar and oregano, and therapeutic massage it with your fingers. Major with the vinegar and olive oil, and go away to steep for 45 minutes.

Place the sunflower oil in a saucepan on a medium heat and, the moment scorching, increase fifty percent the bread and fry until golden. Drain on absorbent paper, and repeat with the remaining bread.

In a serving bowl or platter, mix the peppers, watermelon, tomatoes, olives and capers. Break the fried bread into rough parts and stir that in, too. Increase the herbs and dressing, scatter in excess of the feta, toss and serve.

By Taba