This week-end, we took the bicycles out and went for a short ride in the village. The warmth of the sun on my skin, it felt so good and I could have just stayed there, lying down on the terrasse all day, “sunbathing”. After rainy and snowy days, we finally had the first signs of Spring: beautiful & clear blue sky, temperature rising up, birds singing, and of course : first barbecue with the family ! Last minute invitation, we all brought something to my parents and gathered around a nice meal and french wine. I looked quickly in the fridge and volunteered for the starter , I wanted something colourful, something that reminds me of summer …
Ingredients (for 10 small casseroles/ramequins):
– 3 bell peppers (1 red, 1 yellow & 1 green: it makes it more colourful but you can go for 3 red bell peppers if you’d prefer !)
– 1 zucchini
– 1/2 chilli (optional)
– 2 garlic cloves, 1 tbsp of olive oil, some fresh finely cut parsley (if I am in a rush or don’t have garlic or parsley, I sometimes replace it by 1 “Coeur de Bouillon Ail et Persil” from Maggi, it is practical to have a box in the pantry 🙂 )
For the crumble crust:
– 100g (3/4 cup) of all-purpose flour
– 100g (1/3 cup) of butter, cut in cubes
– 4 tbsp of breadcrumbs (= chapelure or biscottes écrasées)
– 100g (1 cup) of grated parmesan
- Preheat the oven t0 180 degrees C (360 degrees F)
- Clean and chop all the vegetable in tiny cubes. Put them all together in a big bowl.
- In a small bowl, crush the garlic and stir in with the olive oil and the finely cut parsley. Gently mix it with the vegetables. Set aside. (If you decide to go for 1 Maggi cube instead, do not put any oil, neither garlic & parsley)
- In another bowl, mix with your fingers the flour, butter, breadcrumbs and parmesan until you get a sandy texture.
- Pour the vegetable mix equally in the 10 small casseroles/ramequins.
- Spread the sandy crust on top and bake it for 30min until it get a nice golden colour.
- You should serve immediately once it is out of the oven: It is better warm.