A vegan vitamin bomb!
1 x large red pepper
1 x green pepper
1 x courgette
2 x red onions
4 x large vine tomatoes
50g black olives
50ml olive oil
1 x tsp paprika
Sea salt and black pepper
Peel the red onions and chop into chunks.
Chop the peppers into chunks –discard any white pith and seeds.
Put all the above into a large frying pan along with the olive oil and sautefor a few mins.
Chop the courgette and tomatoes into chunks and add these to the pan.
Cook for 15 mins, stirring as you cook.
Add the black olives, season with salt, paprika and pepper and cook a further 5 mins.
Great served with rice as a main course or alongside roasted chicken.