Spanish vegetarian tapas may be less popular than meat
based tapas dishes but there are an extensive variety of vegetarian tapas to
experiment with. This vegetarian dish is one such recipe which worked very well
and uses simple flavours through healthy ingredients and good extra virgin
olive oil.
This recipe can also be made with green beans, or with the addition
of lentils or chickpeas. A tapas recipe that can be served on toast, with bread
or simply on its own in tapas bowls or as a side dish.
Cooking time: 10
minutes
You will need: (4
tapas)
1 Medium courgette, sliced
300g Mixed mushroom, sliced
2 Small sweet chili’s, chopped
1 Clove garlic, chopped
Olive oil
Method:
1.
Heat a drizzle of olive oil in a frying pan
or terracotta cazuela and fry the chopped garlic and courgette.
2.
Add the mushrooms and sweet chili to the
pan and fry for a further 3 – 4 minutes until the ingredients begin to brown.
3.
Serve in tapas bowls, on toasts or bread
and drizzle with olive oil.
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