Courgette, sweet pepper and feta bake
Serves: 4, as a side
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Courgette, sweet pepper and feta bake
Recipe by Adam Smith
This delicious summer bake makes seasonal veggies sing and can be put together the day before, ready to go in the oven
Serves: 4, as a side
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
290Kcal
Fat
22gr
Saturates
9gr
Carbs
8gr
Sugars
7gr
Fibre
3gr
Protein
13gr
Salt
1.8gr
Adam Smith
Adam Smith is the executive chef at Coworth Park in Berkshire, including the Michelin-star Woven by Adam Smith. He excels at combining classics with modern touches, and his fish course was a winner in last year’s Great British Menu, which took him to the final banquet in Paris.
See more of Adam Smith’s recipes
Adam Smith
Adam Smith is the executive chef at Coworth Park in Berkshire, including the Michelin-star Woven by Adam Smith. He excels at combining classics with modern touches, and his fish course was a winner in last year’s Great British Menu, which took him to the final banquet in Paris.
See more of Adam Smith’s recipes
Ingredients
- 2 x 500g packs courgettes
- 6 garlic cloves, crushed
- 4 tbsp olive oil
- 1 x 450g jar roasted red peppers, drained
- 1 x 30g pack basil, leaves picked
- 200g feta
- 1 tsp smoked paprika
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5. Cut the courgettes lengthways into quarters, and then into 3cm chunks. Place in a large roasting tin with the crushed garlic, then toss with 3 tablespoons of olive oil and some seasoning. Roast for 30-40 minutes, turning every 10 minutes, until golden and any excess water has evaporated. Transfer to a large bowl and cool to room temperature.
- Slice about one-third of the roasted peppers into thin strips and add to the bowl of courgettes. Reserve a small handful of basil leaves to serve, then tear the rest into the courgette mixture. Crumble in the feta, add the smoked paprika and stir to combine; season. Transfer to a round oven dish (about 18-20cm diameter).
- Cut the remaining roasted peppers into quarters lengthways, then place them on top of the courgette mixture in the centre, beautifully folded. Drizzle with the remaining olive oil. Bake for 25-30 minutes, until golden. Scatter with the reserved basil leaves to serve.
