Zucchini with Red Peppers and Mint

WP_20150905_17_19_07_ProWe’ve found two farms that deliver organic food to our house once a week: Abel & Cole and Riverford Farms.

Between those two places, I get 90% of what I need for groceries each week.  The only downside is that they both deliver on Fridays, which means that by Thursday each week, the pantry is looking a little bare.  If the deliveries were spread out over the week (say one on Tuesday and one on Friday), I don’t think I’d ever have to go to a grocery store at all.  (Except, you know, for toilet paper and paper towels.)

Both services gave us new cookbooks with our first orders and we’ve been trying lots of new recipes from each of them.

Here’s one of our new favorites from Riverford — we’ve cooked this at least 3 or 4 times already!

 

Zucchini (Courgettes) with Red Pepper (Chillis) and Mint
A really delicious way to use the plethora of zucchini you have every summer!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. several zucchini (or courgettes in the UK)
  2. 1-2 hot red peppers (chillis in the UK) or red bell peppers
  3. 2 cloves of fresh garlic
  4. a handful of chopped fresh mint
  5. olive oil
  6. salt and pepper to taste
Instructions
  1. Slice the zucchini and dice the chilis, toss with olive oil, crushed fresh garlic, salt, and chopped fresh mint. Bake for 15 minutes at 350F or 180C.
Adapted from Riverford Farm Cookbook
Little Nesting Doll http://littlenestingdoll.com/
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