This recipe is adapted from Rose Elliot's Vegetarian Cookery. It serves 4, is easy to make and tastes delicious.
2 medium red peppers
This is also delicious with mushrooms in place of the courgettes (about 6oz will do the job, closed cup mushrooms cut into quarters are good). This recipe goes very well with steamed broccoli dressed with fresh lemon juice, boiled new potatoes with a knob of vegan marge, and a big glass of chilled white wine! Yum!
Halve the peppers, cutting right through the stem so that half of it remains intact on each pepper half. Trim away the core and seeds carefully. Place the pepper halves shiny-side up under a hot grill and cook for 10 - 15 minutes, until tender and charred in places. Remove and leave to one side.
Sprinkle the courgettes with the olive oil and turn them with your fingers so that they are evenly coated. Grill for 5 - 10 minutes, until browned and tender. Transfer the courgettes to a bowl and put the tomatoes under the grill for about 5 minutes, until tender and charred in places. Add to the courgettes.
Add the garlic, mixed herbs, and salt and pepper to the courgettes and tomatoes. Mix gently, then spoon the mixture into the pepper halves. Serve warm or at room temperature.