Grilled Vegetable Cataplana (Algarve-Style Stew)

• 2 large Red pepper, firm and glossy
• 2 medium Courgette, firm
• 4 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 700 g Tomato, ripe
• 150 ml Dry White Wine
• 2 pieces Bay leaves, dried
• 20 g Fresh coriander, fresh

1. Heat a grill to high. Halve and deseed the peppers, then cut the courgettes lengthways into thick slices. Toss both with 2 tbsp of the olive oil.
2. Grill the peppers and courgettes until well charred and tender, turning as needed. Transfer to a board; roughly chop the peppers and cut the courgettes into bite-size pieces.
3. Set a large pot over medium heat and add the remaining 2 tbsp olive oil. Finely slice the onion and cook for 6 to 8 minutes until soft and sweet, then finely slice the garlic and cook for 1 minute until fragrant. Stir in the sweet paprika for 30 seconds.
4. Roughly chop the tomatoes and add them to the pot with the dry white wine and bay leaves. Bring to a gentle simmer, then cook for 12 to 15 minutes until the tomatoes break down and the sauce looks glossy and saucy.
5. Stir in the grilled peppers and courgettes and simmer for 5 minutes to bring everything together. Roughly chop the fresh coriander and stir most of it through, saving a little to finish. Serve hot, scattered with the remaining coriander.

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