 Italian Griddled Vegetables With Cheese Serves 4
Prep time: 20 minutes
Cooking time: 20 minutes |  | | | 2 Italian OXO seasoning cubes
2 Vegetable OXO stock cubes
2 red and 2 yellow peppers
2 medium red onions
2 medium courgettes, thickly sliced
2 tbsp olive oil
2 tsp sun-dried tomato paste
225g/8oz cherry tomatoes
110g/4oz cheddar cheese, grated |
- Halve the peppers, remove core and seeds, then cut into 4cm pieces, peel the onions and cut into same size pieces then put into a bowl with the sliced courgettes.
- Pour over the oil and crumble in the 2 OXO Herbs and Spices Indian Cubes, toss together.
- Heat a ridged griddle pan, add half of the vegetables and cook over a high heat for about 8 minutes, turning the pieces until they are just tender and charred with deep golden marks. Transfer the vegetables to an ovenproof dish and cook the second batch in the same way.
- Meanwhile crumble the vegetable stock cubes into 150ml hot water and stir in the sun dried tomato paste.
- Put the cherry tomatoes into the griddle pan and cook for 2 minutes until the skins just burst, add to the other vegetables, pour over the stock then toss together.
- Scatter over the cheese then place the dish under a hot grill and cook for 2-3 minutes until the cheese melts and the dish is bubbly.
- Serve with French bread or a rustic style Italian bread.
Variation: Try this dish with diced mozzarella, or a soft blue cheese such as dolcelatte instead of the cheddar.
If you do not have a griddle pan the vegetables can be placed on a baking sheet and grilled or they can be roasted in a hot oven 225C/425F/gas 7 for 20 minutes (add the tomatoes half way) and return the dish to the oven to melt the cheese.
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