Vegetables With Red Pepper Rouille
4 TBSP Centenaria Single Estate Extra Virgin Olive Oil
2-3 garlic cloves, finely chopped
3 large pinches of Spanish Delight Pure Mancha Grade A Saffron Threads
3 mixed red and orange peppers, cored,
deseeded and each cut into 6 strips
3 courgettes (zucchini family) about
100g (3Żoz each) chopped into 2.5cm/1in chunks
2 onions, cut into wedges
Salt and freshly ground black pepper
plum tomatoes, about 250g/9oz in total
red pepper, cored, deseeded and quartered
Large pinch of ground smoked paprika
1 TBSP Centenaria Single Estate Extra Virgin Olive Oil
Preheat the oven to 220C/428F
Put the Centenaria Single Estate Extra Virgin Olive Oil for the
vegetables in a large plastic bag with the garlic, saffron and some salt and
pepper. Add the vegetables, grip the top edge of the bag to seal and toss
together. Set aside for at least 30 minutes.
Meanwhile for the
rouille, put the tomatoes and pepper in a small roasting tin. Sprinkle with the
garlic, smoked paprika some salt and pepper. Then drizzle the
Centenaria Single Estate Extra Virgin Olive Oil over and
roast for 15 minutes. Allow to cool.
Peel the skins from the
tomatoes and pepper. Puree the flesh in a liquidizer or food processor with any
juices from the roasting tin until smooth. Spoon into a serving bowl and set
aside, keep warm.
Tip the saffron
vegetables into a large roasting tin and cook in the oven for 15-20 minutes,
turning once, until browned.
Spoon the vegetables on
to individual plates and serve with spoonfuls of the rouille.