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Recipe by olive magazine

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1. Mix the onion, courgettes, cherry tomatoes and black olives. Crumble over the feta and add the basil. drizzle with olive oil and season.
2. Divide mixture between the pepper halves and wrap each in tin foil. Arrange on a baking tray and cook in a hot oven or on a rack over the barbecue until the vegetables are tender.

Per serving

142 kcalories, protein 5.1g, carbohydrate 6.1g, fat 10.9 g, saturated fat 3.9g, fibre 1.8g, salt 0.8 g

Latest comments and suggestions

• Andrew

  21 May 2009

  Andrew rated and commented on this recipe

  

  A very nice light, healthy accompaniment to a meal or even a starter - very tasty and dead simple to make. Looks great on the plate too, plenty of colour. I didn't bother wasting the alfoil for the oven, cooks perfectly without it if you cook on a medium heat - I used 160c until the capsicum started to lose shape and the vegetables started to brown a little (as per picture supplied above)

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• Alex

  27 May 2009

  Alex rated this recipe

  

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• Ros

  28 May 2009

  Ros commented on this recipe

  This sounds lovely, will probably try this out tonight. I won't bother with the foil either.

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• jens recipes

  31 May 2009

  jens recipes rated and commented on this recipe

  

  Fab summer meal!

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• Janey

  08 June 2009

  Janey commented on this recipe

  Did on bbq yesterday. Yummy. Most appreciated by Vegetarians

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• Jo H

  15 June 2009

  Jo H rated and commented on this recipe

  

  I tried these as part of a buffet for a family party and everyone loved them. Apart from looking good they are very tasty too. I skipped the foil altogether and I added some pesto to the filling. So yuuummy!!

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• jac's cafe

  12 July 2009

  jac's cafe commented on this recipe

  So easy to prepare and so very very tasty. Well make again & again fantastisc !

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• chef Killo

  03 August 2009

  chef Killo rated and commented on this recipe

  

  this one is good for vegetarians and very easy and tastes

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• Snitha

  29 September 2009

  Snitha rated this recipe

  

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• jax

  17 November 2009

  jax rated and commented on this recipe

  

  So simple and yet so tasty. Forgot to get the olives but this was still delicious, and I used a drizzle of chilli oil to add a bit of a kick. I also didn't use foil and cooked these at 170 (fan oven) for 30 mins and they turned out great. Served with couscous and a yoghurt and harissa sauce on the side. Enjoyed the dish so much that I'm making it again tomorrow with the leftover ingredients!

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• Grumpy Old Git

  19 November 2009

  Grumpy Old Git rated and commented on this recipe

  

  My wife and I loved this recipe, we will certainly be using it again. No change to the recipe or ingredients, however we may experiment with it in the future.

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Ingredients

• ½ red onion , peeled and cut into wedges
• 4 baby courgettes , halved and sliced
• 16 small cherry tomatoes
• 16 small black olives
• 200g feta cheese
• 2 tbsp shredded basil
• olive oil
• 4 red peppers , halved, seeds removed

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 30 minutes

Vegetarian, Gluten-free

Ingredients

• ½ red onion , peeled and cut into wedges
• 4 baby courgettes , halved and sliced
• 16 small cherry tomatoes
• 16 small black olives
• 200g feta cheese
• 2 tbsp shredded basil
• olive oil
• 4 red peppers , halved, seeds removed

Per serving

142 kcalories, protein 5.1g, carbohydrate 6.1g, fat 10.9 g, saturated fat 3.9g, fibre 1.8g, salt 0.8 g

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