“This is a very quick and insanely good version of a ratatouille, which was a classic in my house growing up. I use the broiler instead of the oven to cook the zucchini quickly and to impart maximum smoky-sweet flavor.
I eat this on its own with salad and some quinoa or bread, but if you want to make it a hearty meal, you could add some grilled halloumi or baked ricotta (see page 90). Leftovers are amazing in sandwiches or an omelet.
Preheat your broiler to high and get all your ingredients and equipment together. For this recipe, it really speeds things up to have a food processor with a grating attachment. If not, a box grater will do”- Anna Jones
Recipe reprinted with permission from A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals by Anna Jones, copyright © 2016. Photography by Matt Russell. Published by Ten Speed Press, an imprint of Random House LLC.”
- 4 medium zucchini
- sea salt and freshly ground pepper olive oil
- 1 red onion
- leaves from 1/2 bunch of thyme
- 1 (8-ounce/230-gram) jar of roasted red peppers
- 1 1/4 Pound (550 grams) cherry tomatoes
- 2 cloves garlic
- 1 (14-ounce/400-gram) can of chickpeas
- 1 unwaxed lemon
- lemon-dressed greens
Preheat your broiler to high and get all your ingredients and equipment together. For this recipe, it really speeds things up to have a food processor with a grating attachment. If not, a box grater will do.
Grate the zucchini then scatter evenly on a baking tray, season with salt and pepper, drizzle with a little oil, and place under the broiler to cook and char for about 20 minutes, turning every couple of minutes.
Meanwhile, put a frying pan over medium heat. Thinly slice the red onion and add it to the pan with a splash of olive oil and the thyme leaves. Cook for 5 minutes, until soft and sweet.
Finely chop the red peppers and tomatoes and finely slice the garlic. Once the onions are browned, add them to the tray of zucchini with the peppers, tomatoes, and garlic and continue to cook and brown, turning every 5 minutes, for a further 10 to 15 minutes.
Put the frying pan back over high heat and add a little more olive oil. Add the chickpeas, a good pinch of salt and pepper, and the zest of the lemon, and cook until the chickpeas are crisped around the edges. This will take about 10 minutes, and you’ll need to keep tossing the chickpeas in the pan.
Once the zucchini mixture is softened and sweet and charred in places, scatter the chickpeas over it. Serve with some lemon-dressed greens.