By Prue Leith
This version is light, fresh, and colourful; wonderfully scented with olive oil, garlic and basil, it’s perfect for eating on the day of cooking. It will lose its freshness after a couple of days in the fridge, though, and conies out of the freezer watery.
Proceed exactly as opposite, but stop at the end of Step 2, when the veg are still bright in colour and the courgettes are just cooked.
Garnish with the basil and lemon zest and serve.