baked courgette with red pepper puree

Baked Courgettes with red pepper pureé

For the courgettes

	1 kg courgettes, as tiny as possible
	2 tbsp olive oil1 garlic clove, finely chopped
	salt and freshly ground black pepper
	a sprig of thyme

for the red pepper pureé

	3 tbsp olive oil
	1 onion, skinned and chopped
	4 red peppers, halved, deseeded and chopped
	salt and freshly ground black pepper
	chopped parsley to garnish

Trim the courgettes. If they are very tiny, just cut their ends off. Of they are a bit larger, halve them lenghtways. If they are larger, halve them lenghtways. If they are large, slice them diagonally into pieces. Pour the olive oil into an venproff dish, add the courgettes and stir them around, so thatthey are coated in oil. Add the chopped garlic, salt, pepper ant thyme, and mix well. Cover the dish with a lid or a piece of foil and bake in a hot oven (200°C) for 25 minutes, or until the courgettes are tende when pierced with the point of a knife.

To make the pureé, heat the olive oil in a saucepan and add the onion, red peppers, garlic, salt and pepper. cook, stirring occasionally for 30 minutes, or until the red pepper is really soft. Liquidize, and pour the thick purée over the cooked courgettes. dust with chopped parsley and serve cold or hot.