Vegetables With Red Pepper Rouille

Ingredients

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

For the Rouille

4 plum tomatoes, about 250g/9oz in total

1 red pepper, cored, deseeded and quartered

Large pinch of ground smoked paprika

1 TBSP Centenaria Single Estate Extra Virgin Olive Oil

Instructions

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.