In The Kitchen: Vegetarian Zucchetti

When I'm not travelling, one of my favourite things to do is get in the kitchen and cook! The title of this post maybe be deceptive - I'm not a vegetarian by any stretch, but sometimes I like to have a day off and focus on fresh, colourful veggie recipes. This recipe features all of my favourite vegetables in one dish. It has mediterranean influences, a touch of the middle east with the addition of fiery harissa, and finished off with some creamy goat's cheese, it truly is an adventure in a meal!

Ingredients

• 2 large zucchinis*
• 1 small eggplant* diced
• 1/2 small capsicum* roasted
• 1/2 punnet of mixed cherry tomatoes halved
• 1 tablespoon of harissa paste (I used Pure Produce Harissa dip)
• goat's cheese
• chilli flakes to garnish (optional)

*courgettes, aubergine, and bell peppers

Method

1. Using a spiraliser or a julienne peeler, peel the zucchini into long thin ribbons. Don't go too close to the core, as seeded centre doesn't make for great zucchetti!
2. Place the zucchini ribbons into a strainer over the sink with a pinch of salt to draw out any extra moisture.
3. In an oiled pan on medium heat, place diced eggplant and saute until soft.
4. Reduce heat to low, add in halved tomatoes, roasted capsicum, and harissa. Heat for a further two minutes. Season to taste.
5. In a pot of rapidly boiling salted water, cook the zucchini ribbons until al dente - approximately a minute, no more than two.
6. Drain zucchini. Toss through the harissa vegetable mixture, and serve in a bowl. Garnish with a scattering of goat's cheese and a sprinkling of chilli flakes.

Enjoy the flavour trip!