This colourful and fresh-tasting meatless main course makes a great hot lunch. To serve at dinner, or for especially hearty appetites, add a little meat or fish. The anchovies ‘melt’ during cooking and leave behind just a piquant flavour note.
Preparation Time:
Cooking Time:
Serves: 4
Ingredients
- 1/4 cup (50 mL) olive oil
- 3 Ontario Greenhouse Sweet Peppers (mixed colours), cut in bite-size pieces
- 2 Ontario Greenhouse Tomatoes, chopped
- 1 Ontario Red Onion, chopped
- 2 cloves Ontario Garlic, minced
- 1 can (50 g) anchovies, drained
- Pinch granulated sugar
- 1 can (19 oz/540 mL) lima beans, rinsed and drained
- 1 tbsp (15 mL) each chopped fresh oregano and Ontario Parsley
- 1 tbsp (15 mL) wine vinegar
- 1 tbsp (15 mL) capers
- Salt and pepper
- 1/2 cup (125 mL) shredded Ontario Mozzarella Cheese
- 1/4 cup (50 mL) grated Parmesan cheese
Instructions
In large skillet, heat oil over medium heat. Add sweet peppers, tomatoes, onion, garlic, anchovies and sugar; cook, stirring occasionally, for 20 minutes or until vegetables are tender and lightly browned.
Stir in beans, oregano, parsley, vinegar and capers; cook, stirring occasionally, for 3 minutes. Season with salt and pepper to taste.
Top with mozzarella and Parmesan cheese; cover and cook for 2 minutes or until cheese has melted. Serve from skillet.
Nutritional information
1 Serving:
- PROTEIN: 17 grams
- FAT: 20 grams
- CARBOHYDRATE: 35 grams
- CALORIES: 378
- FIBRE: 8 grams