Roasted Peppers
Make 8
These are such a joy to eat in the summer, they are great as part of a lunch with salads and also make an excellent filling for a sandwich (although don’t make it too far in advance as it can go soggy, and no-one likes a soggy sandwich).
I quarter the peppers and would suggest this quantity would serve 2-4 people. They’ll keep a few days in the fridge too so perfect to make in advance. These are both vegan and gluten-free.
Ingredients:
2 large bell peppers (any colour but green)
8 cherry tomatoes, halved
16 small basil leaves
(Garlic-infused) oil
Salt and pepper
Step 1: Preheat your oven to 175c fan.
Step2: Prepare the peppers by slicing each in half down the stalk. Carefully remove the stalk and seeds. With a knife carefully cut out any fleshy white pith. Slice each half in half again (top to bottom) and lie on a baking tray.
Step 3: Put two tomato halves in each piece of pepper along with two basil leaves.
Step 4: Drizzle a tiny amount of (garlic) oil over each pepper and a little salt and pepper.
Step 5: Carefully transfer the baking tray to the oven (make sure nothing falls off the peppers!) and roast for 45-55 minutes. They should be soft with a slight char at the edges. Delicious hot or cold.