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.