Roasted Red Peppers
Ingredients
3 Red peppers
Tomatoes (red)
Thyme
2 Tbsp Olive oil
3 Garlic cloves
Method
Preheat the oven to 180�C.
Halve the red peppers leaving the stalk on. Remove the pith and seeds. Place on a roasting dish. Thinly slice the garlic and share between the peppers. Quarter cherry tomatos (or cut larger ones into small pieces) and distribute between the peppers. Season. Add any extra flavourings required - see Variations. Drzzle olive oil over the peppers. Bake for 30-40 mintes until the peppers are cooked and slightly charred.
Serve with focaccia or baguette to mop up the juices.
Variation
Add olives, anchovies, capers and/or chillies before baking.
24 Sep 2023
Shirl Seath