Fighting with long grass, packing for our trip to the Amalfi Coast, running on the treadmill….what a great Friday.
No way that I will be able to empty our fridge tonight, but part of the fridge will travel with us to our ‘home’ in Ravello.
Chop 1 large yellow bell pepper (400 grams ), 400 grams of peeled carrots, 400 grams of courgettes. Put in a tajine. Add 1 sliced red onion, 4 chopped garlic cloves, a few stems of fresh thyme, 1 teaspoon of turmeric, 2 teaspoons of dried oregano and a drizzle of olive oil.
Cover the tajine. Bake in the oven at 200° for 45 mins approximately.
After 45 mins add 250 grams of cherry tomatoes, 1 table spoon of seedless black olives, 1 table spoon of desalted capres and a pinch of chili powder. Cover and continue the cooking in the oven for another 20- 30 mins.
In the meanwhile prepare 1 cup of couscous with boiling salt water.
Serve the vegetarian dish with fresh mozzarella, fresh parsley and the couscous.
Tajine with an Italian twist for 2 greedy but healthy people 😉.