Once in a while I go through all those ripped out recipes I store in one of my kitchen drawers. Partly to declutter, partly to get new ideas on what to cook. This recipe - and for once I even know where I ripped it out of (the June 2011 issue of
Delicious Magazine, one of my best loved cooking mags) ticked all the boxes of what I was looking for: fresh and crunchy vegetable, easy to prepare in advance and real pretty, too.
To serve this as a starter for six you need medium sized red peppers, halved and deseeded (one half pepper per person), one zucchini, sliced very finely, about ten cherry tomatoes cut into halves, a bunch of fresh green asparagus (just the tips, reserve the rest of the stems to make an asparagus soup), 4 to 6 finely sliced spring onios, 2 garlic cloves, also very finely sliced, olive oil and about 100 g fresh goat cheese.
Wash and halve the peppers, deseed and place in a lightly oiled baking dish. Finley slice the zucchini, garlic and spring onions, halve the cherry tomatoes and mix everything in a bowl. Season with pepper fresh from the mill, kosher salt (fleur de sel), drizzle with olive oil and distribute this mixture into the halved red (or yellow) peppers. Add the asparagus tips and crumble the goat cheese on top and bake for about 30 to 40 minutes at 180°C/350°F. To be served with a nice crunchy baguette or, as a more substantial main course on a bed of couscous.
I very stupidly forgot to take pictures after baking and when I remembered there was nothing left....
