Mediterranean bell pepper salad

Serves 4

Ingredients:

1 onion
2 red bell peppers
2 yellow bell peppers
3 tbsp olive oil
2 courgettes (zucchini), sliced
2 garlic cloves, sliced
1 tbsp balsamic vinegar
50g anchovy fillets, chopped
30g black olives, halved and pitted
1 tbsp chopped fresh basil
salt and pepper

Tomato toasts:

small stick of French bread
1 garlic clove, crushed
1 tomato, skinned and chopped
2 tbsp olive oil
salt and pepper

Preparation:

Cut the onion into wedges. Core and remove seeds from the peppers and cut into thick slices.
Heat the oil in a large heavy-based frying pan (skillet). Add the onion, peppers, courgettes and garlic, and fry for 20 minutes, stiring occasionaly.
Add the vinegar, anchovies, olives and seasoning to taste, mix thoroughly and leave to cool.
Spoon on to individual plates and sprinkle with the basil.

To make the tomato toasts, cut the French bread diagonally into 1 cm slices.
Mix the garlic, tomato and seasoning together, and spread thinly over each slice of bread.
Place on a baking sheet, drizzle with the olive oil and bake in a preheated oven at 220ºC/Gas Mark 7 for 5-10 minutes until crisp.