|1||red pepper — diced|
|1/2||lemon — thinly sliced|
|60 ml||sun-dried tomatoes|
|4||garlic — cloves, peeled|
|6||fresh thyme — sprigs|
|2||fresh rosemary — sprigs|
|60 ml||fresh chillies — 573|
|60 ml||white wine vinegar or lemon juice salt and freshly ground pepper|
Serve with crackers and cream cheese – or enjoy straight
from the jar
Have a 500ml sterilised glass jar handy.
1. Heat a griddle pan. Slice the baby marrows lengthwise
into strips. Fry in batches in the hot pan – there should be scorch marks on
either side of the strips. Set aside to cool.
2. Layer the marrows, red pepper, olives, lemon, tomatoes
and garlic in the jar, adding sprigs of thyme and rosemary in between.
3. Marinade Mix the ingredients together well and season with
salt and freshly ground pepper. Pour over the contents of the jar and secure
4. Put the jar in the fridge and let the ingredients
marinate for 1-2 hours or overnight.