WARM CARROT, COURGETTE AND RED PEPPER SALAD

 WARM CARROT, COURGETTE AND RED PEPPER SALAD DIRECTIONS

1. Prepare Ingredients:

   • Wash and drain about 9 oz (5 cups) of small leafed spinach.
   • De-seed 1 red pepper.
   • Cut about 0.8 lb (3 cups) of carrots into slices.
   • Cut about 1 lb (4 cups) of courgettes into thick batons.

2. Cook Vegetables:

   • Heat 0.6 cups (150 ml) of olive oil in a wide casserole dish over low heat.
   • Add the red pepper and carrot slices.
   • Season with salt and pepper.
   • Cover and cook gently for about 25 minutes, or until tender.

3. Add Courgettes:

   • Stir in the courgette batons.
   • Cover and cook for an additional 10 minutes, until courgettes are tender but still colorful.

4. Serve:

   • Place the warm salad and its juices on top of the spinach leaves in a shallow serving dish.