20 April 2012

Courgette with Mushrooms and Sweet Chili

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


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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