Red Pepper, Baby Carrots and Courgettes Cooked in Olive Oil

Preparation info
  • Serves


    • Difficulty


Appears in
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 (1


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 (