Easy to grow, and even easier to eat.
Look for scallopini at farmers' markets.
2 Tbsp olive oil, plus extra for chorizo 1 medium-large onion, peeled and roughly chopped 1 large red pepper (bell pepper / capsicum), halved, deseeded and roughly chopped 2 cloves garlic, peeled and crushed A little marjoram or thyme or dried oregano 3 medium vine tomatoes, roughly chopped Salt Freshly ground black pepper to taste 100g (3-4 oz) soft chorizo (not a fresh chorizo sausage; choose one that’s easily sliced), optional ½ cup drained green or black pitted olives, optional 2 large or 4 small scallopini 2 Tbsp panko crumbs or breadcrumbs ¼ cup freshly grated parmesan cheese Extra virgin olive oil for drizzling
1 Preheat oven to 190°C (375°F). Put olive oil in a medium frying pan (skillet). Add onion, red pepper and garlic and cook gently for 7-10 minutes, until softened, stirring often. Stir in chosen herb and chopped tomatoes, season with salt and pepper and turn off the heat.
2 Slice the chorizo and fry quickly in a splash of oil in a small frying pan (skillet) until lightly browned. Transfer to a plate. Pat olives with paper towels then chop roughly.
3 Prepare the scallopini by removing the top. Mark out where you want to cut with the point of a small knife, then cut in with the knife and carefully cut off the top taking care not to cut to the bottom of it. Scoop out seeds. Sprinkle flesh with salt and transfer to a shallow oven dish.
4 Divide the red pepper mix in half and add chorizo to one portion and the olives to the other. Spoon stuffing into scallopini. Put tops on, then sprinkle with crumbs and parmesan. Drizzle with oil then bake for about 40 minutes, until 80% tender when pierced with a skewer, and golden on top. Serve hot.