curgetes recheadas tomate e pimento // stuffed courgette with tomato and peppers

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Make curgetes recheadas tomate e pimento // stuffed courgette with tomato and peppers

este foi o almoço de quinta-feira passada. com salada de meloa, rúcula e queijo feta. com pepino em molho de iogurte. e pão naan. regados de chá frio de framboesas. foi um almoço de verão. relaxado. assim como agora. nesta quente noite de verão. em que estou aqui sentado fora. no pátio. a escrever no blogue. enquanto bebo sangria. e penso no quanto esta receita me recorda do início do blogue. e o quão diferente está. pois foi a primeira receita aqui publicada. há já quase dois anos.

this was my lunch last thursday. with melon, wild rocket and feta cheese salad. with cucumber in yoghurt sauce. and naan bread. with some raspberry iced tea as a refreshment. was a summer lunch. relaxed. like now. in this warm summer night. while I am seat in the backyard. writing in the blog. while I drink sangria. and think how much this recipe reminds me the beginning of the blog. and how different it is now. as was the first recipe here published. almost two years ago.

curgetes grelhadas recheadas de tomate e pimento

para 2/3

ingredientes:

3 curgetes bebés

3 tomates, cortado em cubos pequenos

1 pimento amarelo, cortado aos cubos pequenos

4 c. sopa azeite

1 c. sopa de vinagre vinho branco

orégãos de tavira

sal e pimenta

Primeiro cortar as curgetes na horizontal ao meio, retirar o recheio e deixar a casca intacta. Levar então as curgetes ao grelhador durante 20 minutos, temperadas de sal, pimenta e 1 c. sopa azeite.

Enquanto levar 2 dos 3 tomates num tacho ao lume com o recheio da curgete. Temperar com o restante azeite e sal e pimenta. Deixar cozinhar durante 10 a 15 minutos em lume médio.

Quando o recheio estiver pronto, juntar então o outro tomate, o pimento e o vinagre.

Rechear então as curgetes com a mistura de tomate e espalhar os orégãos por cima.

Servir com a salada de meloa, o pepino em molho de iogurte e o pão naan.

grilled courgettes stuffed with tomato and pepper

serves 2/3

ingredients:

3 baby courgettes

3 tomatoes, cut into small cubes

1 yellow pepper, cut into small cubes

4 tbsp. olive oil

1 tbsp. white wine vinegar

dried oregano

salt and pepper

First cut the courgettes in half and scrape the inside leaving the "shell" intact. Bring the courgettes to the hot grill for 20 minutes, seasoned with salt, pepper and 1 tbsp of olive oil.

In the meantime put 2 of the 3 tomatoes in a pan with courgette stuff. Season with the remaining olive oil and some salt and pepper. Let it cook for around 10 or 15 minutes at medium heat.

When the stuffing is ready, add the other tomato, yellow pepper and vinegar.

Stuff the courgettes with tomato mixture and spread some dried oregano on top.

Serve with melon salad, cucumber in yohgurt sauce and naan bread on the side.

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~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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