Capsicum Zucchini Tomato

Disease incidences of up to 87 have been reported. ToMMV naturally infects tomato and capsicum resulting in unmarketable fruit.

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Pour 1 tablespoon of the olive oil into a deep frying pan or large saucepan.

Capsicum zucchini tomato. Stir in the combined capsicum garlic thyme and bay leaves and cook stirring for 10 minutes or until softened. On tomato symptoms include severe necrotic lesions chlorosis leaf distortion mottle and systemic crinkling symptoms and fruit necrosis. Add garlic paprika and tomato paste and cook for a minute or until fragrant.

Roughly chop 3 of the capsicum halves and slice the remaining piece into strips to use as garnish. Cook the onion in the same pan stirring for 5 minutes or until starting to soften. Lay slices of zucchini and tomatoes on the top overlapping the green and red slices for a pretty look.

Add the chopped capsicum and fry with the onion and garlic for a few minutes. Sauté the onion and garlic over a lowmedium heat until soft and transparent. When the oil is moderately hot add the sliced onion and sliced capsicum.

Add canned tomatoes lentils stock and. Add stock and bring to the boil. Place zucchini in a single layer in the bottom of the prepared pan.

Heat oil in a large saucepan over medium heat. Fry for 5-8 minutes until the onion is soft. Place onto an oven tray season with salt and pepper and roast for about 20 minutes.

Pre-heat oven to 200 C. On capsicum symptoms include foliar mottle shrinking and necrosis. Cook onion capsicum and zucchini for 3-4 minutes or until softened and lightly charred.

Add the zucchini and stir in well. Top with tomatoes in a single layer and 14 of the cheese mixture. Cook onion and capsicums stirring for 5 minutes or until soft.

Heat the remaining olive oil in a heavy-based saucepan. Remove from oven and allow to cool. How To Make It 2 medium red capsicums 1 tbsp olive oil 1 med 250g zucchini sliced 1-2 tsp smoked paprika 1 small 150g potato peeled and chopped 400g can crushed tomatoes 500 ml.

Put capsicum and zucchini into a plastic bag add 2 tablespoons of olive oil and shake until coated. Add garlic and fresh tomatoes and cook for 5 minutes. Sprinkle with 14 of the cheese mixture.

Season the vegetable slices with salt and pepper sprinkle with fresh herb leaves and drizzle over the top with extra olive oil.

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