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Here's a dish that's worth the wait. TV Masterchef's Gregg Wallace explains: "I know there’s a lot of prep involved here, but the results are spectacular. This dish is just as deep in colour as it is in flavour."
2 large red peppers, quartered, cored and deseeded
2 large yellow peppers, quartered, cored and deseeded
1 large aubergine, sliced lengthways
6 tbsp olive oil
2 large courgettes, sliced lengthways
Vegetable oil, for greasing
400ml (14fl oz) tomato juice
2 tbsp powdered gelatine
Bunch of basil
Salt and black pepper
For the dressing:
6 tbsp extra virgin olive oil
2 tbsp sherry vinegar
Achieving the perfect results
This recipe is taken from Veg - the Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.
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