Braised Vegetables with Mozzarella &
Tomato
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 4
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2 tablespoons olive oil
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25 g (1 oz) butter or vegetarian
margarine
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1 shallot, chopped
-
6 courgettes, cut into 5 cm (2 inch)
sticks
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1 x 375 g (12 oz) can plum tomatoes
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2 tablespoons vegetable stock
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20 black olives, halved and pitted
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1/4 teaspoon chopped oregano
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1 tablespoon chopped parsley
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1 mozzarella cheese, cubed
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salt and pepper
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Heat the oil and butter or margarine in a
large, shallow pan and gently fry the shallot over a low heat until
softened.
-
Add the courgettes and cook for a few
minutes over a high heat, then reduce it to medium.
-
Add the tomatoes, mash with a fork,
season with salt and pepper and cook until the courgettes are tender,
adding a little stock if necessary.
-
Add the olives, oregano and parsley and
scatter the mozzarella over the top. Cover the pan, turn off the heat
and leave the mixture to stand for a few minutes before serving.
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