Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 6 people
Estimated cost per serve is 9.59 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
Rouille
- 4 plum tomatoes
- 1 red capsicum, cored, deseeded and quartered
- 1 clove garlic, finely chopped
- 1 pinch ground paprika
- 1tablespoons olive oil
- 4tablespoons olive oil
- 2-3 cloves garlic, finely chopped
- 3 pinches saffron threads
- 3 mixed capsicums, cored, deseeded and each cut into 6 strips
- 3 zucchini
- 2 onions, cut into wedges
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 4
Put the oil for the vegetables in a large plastic bag with the garlic, saffron and salt and pepper. Add the vegetables, grip the top edge of the bag to seal and toss together. Leave to marinate for at least 30 minutes.
Step 2 of 4
Make the rouille. Put the tomatoes and red capsicum into a roasting tin. Sprinkle with the garlic, pimentón and salt and pepper, then drizzle over the oil. Roast in a preheated oven, 220°C for 15 minutes.
Step 3 of 4
Leave to cool, then peel the skins from the tomatoes and capsicum. Purée the flesh in a blender or food processor with any juices from the roasting tin until smooth. Spoon into a serving bowl and set aside.
Step 4 of 4
Tip the saffron vegetables into a large roasting tin and cook in a preheated oven, 220°C for 15-20 minutes, turning once until browned. Spoon the vegetables into 6 bowls and serve with spoonfuls of the rouille, reheated if necessary.
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