Pepperonata with Zucchini and Ricotta
Serves 4, Prep 5 mins, Cook 20 mins
1 tblsp olive oil
1 red onion, halved, thinly sliced
1 red capsicum, cut into thin strips
1 yellow capsicum, cut into thin strips
2 x 400g cans chopped tomatoes
2 tsps balsamic vinegar
2 tsps brown sugar Salt and pepper, to taste
3 zucchini, thickly sliced
300g fresh ricotta
2 tblsps chopped fresh parsley Crusty bread, to serve
1 Heat oil in a large, deep frying pan over a medium to high heat. Add onion and capsicums. Cook, stirring occasionally, for about 8 minutes, or until browned and tender.
2 Add tomatoes with ½ cup water. Simmer, uncovered, stirring occasionally, for about 12 minutes, or until slightly thickened. Stir in vinegar and sugar. Season.
3 Meanwhile,…
