Spicy Broccoli & Cauliflower

Ingredients
5 cloves garlic
1 green chilli
500g (1lb 2 oz) broccoli florets
500g (1lb 2 oz) cauliflower florets
2 tablespoons olive oil
Salt and black pepper
50g (1 3/4 oz) Gruyère cheese
50g (1 3/4 oz) Parmesan cheese
3 tablespoons dried breadcrumbs
2 tablespoons capers
1 – 2 tablespoons pickled green peppercorns

Method
1) Preheat the grill and put a kettle of water on to boil.
2) Peel and thinly slice the garlic, then rinse, deseed and chop the chilli. Rinse the broccoli and cauliflower florets.
3) Heat the oil in a frying pan or large wok with a lid. Add the garlic and chilli, stir in the broccoli and cauliflower florets, sprinkle with salt and pepper and add 150ml (5fl oz) of boiling water. Cover the pan and cook the vegetables over a high heat for 4 – 5minutes, or until they are tender. Stir or toss them halfway through cooking.
4) Meanwhile, grate the Gruyère and Parmesan cheeses and mix them with the breadcrumbs.
5) Stir the capers and peppercorns into the vegetables. Transfer them to a shallow, flameproof dish, sprinkle the cheese and breadcrumb mixture over the top, and place under the grill until the cheese melts and the topping turns golden. Serve hot.
6) For a vegetarian meal, serve with rice, potatoes or Bulgur Pilaf with Mushrooms.