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  • ½ red onion
    peeled and cut into wedges
  • 4 baby courgettes
    halved and sliced
  • 16 small cherry tomatoes
  • 16 small black olives
  • 200g feta
  • shredded to make 2 tbsp basil
  • olive oil
  • 4 red peppers
    seeds removed

Nutrition:

  • kcal142
  • fat10.9g
  • carbs6.1g
  • fibre1.8g
  • protein5.1g
  • salt0.8g

Method

  • step 1

    Mix the onion, courgettes, cherry tomatoes and black olives. Crumble over the feta and add the basil. Drizzle with olive oil and season.

  • step 2

    Divide mixture between the pepper halves and wrap each in tin foil. Arrange on a baking tray and cook in a hot oven or on a rack over the barbecue until the vegetables are tender.

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