Mediterranean Peppers Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Interest GroupEveryday
Ingredients
| 2 medium-size red peppers, seeded and sliced | ||
| 2 medium-size green peppers, seeded and sliced | ||
| 2 medium-size onions, skinned and sliced | ||
| 4 medium-size tomatoes, skinned and sliced | ||
| 4 medium-size courgettes, washed and sliced | ||
| Cooking oil | 30 Milliliter | |
| 1 large clove of garlic, skinned and crushed | ||
| Dried marjoram | 2.5 Milliliter | |
| Tomato juice | 150 Milliliter | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Olive oil | 30 Milliliter | |
| Anchovies | 60 Gram, drained | |
| Parsley | 30 Milliliter, chopped | |
Directions
Lightly fry the vegetables in the heated cooking oil in the uncovered cooker for about 5 minutes, until they are just brown.
Stir in the garlic, herbs, tomato juice and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Spoon the mixture into a bowl, adjust the seasoning and stir in the olive oil.
Leave the vegetables to get cold and then chill.
Cut half the anchovies into small pieces and stir them into the vegetable mixture.
Spoon the vegetables on to 4 individual dishes, garnish the top with chopped parsley and the rest of the anchovies.
Serve with crispbread or toast.
Stir in the garlic, herbs, tomato juice and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Spoon the mixture into a bowl, adjust the seasoning and stir in the olive oil.
Leave the vegetables to get cold and then chill.
Cut half the anchovies into small pieces and stir them into the vegetable mixture.
Spoon the vegetables on to 4 individual dishes, garnish the top with chopped parsley and the rest of the anchovies.
Serve with crispbread or toast.
Chef
