Ingredients

1 red pepper
1 yellow pepper
2 red onions
3 courgettes
12 cherry tomatoes
olive oil
2 garlic cloves
1?2 tsp crushed dried red chilli flakes
1tbsp rosemary leaves, finely chopped
1tbsp thyme leaves
For the herb salsa
3 tbsp flat leaf parsley 2 tbsp snipped chives
1 garlic clove
1 lemon
150ml water
1 tbsp very low fat natural fromage frais
salt and pepper

To garnish

rosemary sprigs

Preparation method

1 First make the salsa. Place all the ingredients in a food processor and blend until fairly smooth, season and set aside.
2 Halve core and deseed the peppers and cut into bite sized chunks. Cut the red onion into thin wedges. Thickly slice the courgettes. Put the vegetables and cherry tomatoes in a large bowl and lightly spray with oil. Add the garlic and
chilli flakes , rosemary and thyme. Season and toss to mix. Preheat the grill.
3 Spread the vegetables in a single layer on a foil-lined grill rack and grill under
a high heat for 8-10 mins, turning often, until they
are just tender and slightly charred.
4 To serve, divide the vegetables between 4 serving plates and drizzle over the herb salsa. Garnish with rosemary sprigs