• STEP 1

    Heat oven to 190C/170C fan/gas 5. In a small bowl, toss the breadcrumbs with 2 tbsp of the oil and a good sprinkling of seasoning. Set aside.

  • STEP 2

    Put the courgettes, peppers, onion, tomatoes, garlic, thyme, tomato purée, vinegar and the remaining olive oil in a bowl. Season well and toss together. Tip the vegetables into a roasting tin and spread out in a single layer. Cover with foil and bake for 20 mins. Remove the foil. Sprinkle the breadcrumbs on top and bake for another 10 mins or until golden. Remove from oven and sprinkle over the lemon zest.

Recipe from Good Food magazine, July 2013

Goes well with

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