Red Pepper, Baby Carrots and Courgettes Cooked in Olive Oil


Preparation info

  • Difficulty


  • Serves


Appears in

Almost Vegetarian Cookbook

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This is simply a delicious and very pretty and colourful combination of vegetables and different textures. If available, buy the tiny red peppers which look like fresh chillies, and get the smallest, youngest spinach leaves you can find.


  • 250g (8oz) small spinach leaves, trimmed
  • 500g (1lb) small red peppers or 2 large red peppers
  • 375g (12oz) baby carrots
  • 500g (1lb) small courgettes
  • 150ml (¼ pint) olive oil
  • Sea salt and black pepper


Wash and dry the spinach leaves and lay them in a large shallow serving dish, breaking up any slightly larger leaves. If you are using the tiny peppers, simply cut off the stem ends. Otherwise, cut the peppers in half lengthways, remove the seeds and stem and slice the flesh cross ways in 1cm (¼-inch) pieces. Cut off the ends of the carrots and slice any larger ones in half lengthways. Top and tail the courgettes, cut in half across and then slice each half downwards in thin slices.

Put the olive oil into a wide casserole over a fairly gently heat.

Add the peppers and carrots and season with sea salt and plenty of black pepper. Cover the casserole and cook gently for 20–30 minutes or until the peppers are very soft and the carrots are tender. Then stir in the sliced courgettes, cover the casserole and cook for 8–10 minutes until the courgettes are soft but still bright green. Just before serving, empty the casserole ingredients and all the olive oil and juices on to the bed of spinach leaves.

To serve

This goes well with any piece of poultry or fish.