This is a really colourful dish that is very appetising. Vary the colours of the peppers if you wish. If you have plenty of time, you could roast the onion, courgettes and peppers in the oven instead of cooking them in a pan. In this case, when they are roasted, simply slice them and add to the sauce. You might still like to use some olive oil, but probably not as much as if you cook the vegetables in a pan.

Ingredients:

• 1 medium onion
• 2 large courgettes
• 1 medium green pepper
• 1 medium red pepper
• 15 ml (1 tbsp) olive oil
• 10 ml (2 tsp) wine vinegar
• 10 ml (2 tsp) soy sauce
• 10 ml (2 tsp) clear honey
• juice of 1 large orange
• 25 g (1 oz) pine kernels
• 25 g (1 oz) sultanas
• freshly ground black pepper

Cooking instructions:

Chop the onion finely and slice the courgettes and green and red peppers. Heat the olive oil in a large saucepan and cook the onion over a medium heat for 5 minutes. Add the courgettes and green and red peppers then add the wine vinegar, soy sauce, honey, freshly squeezed orange juice and black pepper and cook for a further 5 minutes mixing well. Serve with the pine kernels and sultanas scattered over the vegetables. Serve with egg noodles.