This was so tasty! A beautiful piri piri vegetable stack with a garlicky tomato sauce with a spicy kick! Tried it for the first time tonight and it was so delicious! Simple ingredients and amazing flavours makes this one easy, feel good meal!
It’s also suitable for vegans, vegetarians and it’s gluten & egg free!
1/2 Red Pepper
1/2 Yellow Pepper
150g Halved Plum Tomatoes
2 Tbsp Tomato Puree
2 Crushed Garlic Cloves
1 Finely Chopped Chilli
1 Small Chopped Onion
1/4 Lemon (juiced)
1 Tsp Piri Piri Seasoning
Start with halving your peppers again and then placing them on a baking tray, roasting them for 15 minutes at 180°C.
Whilst these are roasting, fry your onions and garlic on a low/medium heat for 2-3 minutes.
Add your tomatoes, tomato puree, 1/3 of your chili, lemon juice and pepper.
Simmer this for around 5 minutes.
Once your tomatoes are soft, gently press with a wooden spoon and add 200ml water.
Simmer this for a further 8-10 minutes until thickened.
Whilst your sauce is thickening, cut your aubergine into 2cm thick chunks.
Cut your courgette in half again and cut length-ways about 2cm thick.
Season this with your piri piri seasoning.
In a griddle pan, heat a little oil on a medium/high heat. Add your aubergine and courgette and cooked on both sides for about 3-4 minutes or until soft through and slightly charred.
Once everything is cooked begin assembling your stack and top with the tomato sauce! Sprinkle over your remaining chopped chilli and enjoy!! 👊❤