Makes 4 serves
For the Piperade
- 1 red capsicum cut into halves
- 30ml (2 tbsp) olive oil
- 2 garlic cloves crushed
- 1 brown onion sliced thin
- 1 yellow capsicum cut into strips
- 1 green capsicum cut into strips
- 1 tin chopped tomatoes
- 3 sprigs of French thyme
- 1 bay leaf
- 1 tsp sweet smoked paprika
- Salt and freshly cracked black pepper
For the evenly sliced vegetables
- 1 medium zucchini
- 2 golden squash
- 1 Lebanese egg plant
- 6 small truss tomatoes
Step 1. Place the red capsicum halves onto a tray and char in the KILN. Remove, place into a bowl and cover with plastic film to steam. When cool, remove the seeds and membrane. Scrape away the blistered skin and cut the flesh into slices.
Step 2. Place half the olive oil into a medium warm pan. Add the garlic and cook gently for 1 minute. Add the sliced onions and cook for 2 minutes. Combine the green and yellow capsicum strips and continue cooking for another minute.
Step 3. Add in the capsicum strips, tined tomato, 1 sprig of thyme, bay leaf, paprika, salt and pepper. Simmer gently for 15 minutes until soft and the water content has evaporated out. Remove and discard the thyme sprig and bay leaf.
Step 4. Place Piperade into a baking dish and top with alternate slices of the zucchini, squash, eggplant and tomato. Finish with a scattering of thyme leaves, salt and olive oil.
Step 5. Cover with a double sheet of aluminium foil, place into the KILN set to low and bake until just tender.