My friend Sarah said this was super yummy. The recipe looked meh. But she was right. It is pretty yummy. It is Nigel Slater’s roasted peppers, zucchini/courgette, shallot, and cherry tomatoes with rosemary, with a yogurt and sumac sauce, mixed with the juice and oil from the roasted veg. The original recipe is here and says serves 2, I’d say 4 as a side: https://www.theguardian.com/food/2019/jul/09/nigel-slater-midweek-meal-supper-roast-peppers-summer-vegetables. I had most of the required veg in my veg box and a pile of fresh herbs gifted to me from my good friend Lesley, so decided to give it a go. Really simple, really pretty, and really better than you would think. Below is the slightly modified version of Nigel’s recipe based on what I had in my veg box and kitchen.

Ingredients

• 3 romano peppers, or red peppers or combo (which is what I had) 
• 1 large courgette/zucchini
• 1 large red onion
• 400g cherry tomatoes
• sprigs of fresh parsley
• sprigs of fresh chives
• sprigs of fresh thyme
• sprigs of fresh rosemary
• sprigs of fresh oregano
• 4 cloves garlic 
• 100ml whatever yogurt floats your boat (dairy or plant-based)
• 6 tablespoons of olive oil
• 2 teaspoons of sumac

Method

• Preheat the oven to 200C/400F.
• Cut three romano peppers in half lengthways, the courgette/zucchini into 1/2 inch slices, and the onion into quarters.
• Lay the cut veg in a roasting tin, add cherry tomatoes and flattened garlic cloves, and tuck in the rosemary sprigs.
• Pour the 6 tbsps of olive oil over the veg, and roast for about an hour until everything is soft and sweet.
• Chop remaining fresh herbs and divide chopped herbs in half.
• Once the roast vegetables are done, remove 4 tbsps of the oil and juices and add half the fresh herbs to warm veg.
• Mix the yogurt, salt and sumac, then lightly stir the 4 tbsps of the oil and juices into the yogurt. Pour over the vegetables and top with the rest of the chopped fresh herbs.