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 Courgette, Aubergine & Pepper Bake

1 Red Pepper
1 Yellow Pepper
1 Courgette
1 Aubergine
2 Red Onions
Couple of handfuls of Chestnut mushrooms
Couple of handfuls of Cherry toms
Garlic to taste
1 pack of bacon (optional)

Pkt Cous Cous
1 Vegetable or chicken stock cube


Preheat oven to 220 C
Chop vegetable into bite size pieces
Spread the courgettes, aubergines and garlic (if you are using lots of whole cloves) onto roasting trays in a single layer, toss in olive oil, season well and roast for 35-40mins.
Chop bacon into small pieces
Remove the vegeatable from the oven, sprinkle on the bacon and tomatoes (and garlic if you are using crushed)
Return to the oven and roast until all is cooked (about another 10 minutes)

Prepare the Cous Cous according to the packet (adding the stock cube the reuired amount of water, about a mug of dried Cou Cous is enough for 4 people)

Remove from the oven, toss the Cous Cous into the vegetables in the baking tray to soak up all the juices, season to taste and serve.

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