Healthy Food Recipe

For the peppers
3 red peppers
3 yellow peppers
4 garlic cloves, sliced
handful of fresh basil
120 ml/4 fl oz//2 cup olive oil
salt and freshly ground black pepper

For the mushrooms
450 g/1 lb open cap mushrooms, thickly sliced
60 mi/4 tbsp olive oil
1 large garlic dove, crushed
15 ml/ 1 tbsp chopped fresh rosemary
250 ml/ 8 fl oz/1 cup dry white wine
fresh rosemary sprigs, to garnish

For the olive
1 dried red chilli, crushed
grated rind of 1 lemon
120 ml/4 fl oz//2 cup olive oil
225 g/8 oz/1 1/3 cups Italian black olives
30 ml/2 tbsp chopped fresh flat leaf parsley basil leaves, to garnish
1 lemon wedge, to serve

1-Place the peppers under a hot grill. Cook until they are black and blistered all over. Remove
from the heat and place in a large plastic bag to cool.

2-When the peppers are cool, remove their skins, halve the flesh and remove the seeds. Cut into
strips lengthways and place them in a bowl with the sliced garlic and basil leaves. Season and
then cover with oil and marinate for 3-4 hours, tossing occasionally Garnish with basil leaves.

3-Place the mushrooms in a 1arge bowl. Heat the oil in a pan and add the garlic, rosemary and
wine. Bring to the boil, then simmer for 3 minutes. Season. Pour over the mushrooms.

4-Mix well and leave to cool, stirring occasionally. Cover and marinate overnight. Serve at room
temperature, garnished with rosemary sprigs.

5-Place the chilli and lemon rind in a small pan with the oil. Heal gently for about 3 minutes.
Add the olives and heat for I minute more. Tip the olive mixture into a bowl and leave to cool.
Marinate overnight. Before serving, sprinkle with parsley and garnish with basil leaves. Serve
with the lemon wedge.