Roasted Red Peppers with Tomatoes
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Roasted Red Peppers with Tomatoes

Posted 2013-07-14 by Sandra Lawson ⇒ follow
This dish assaults the eyes and the tastebuds, and can be served to vegetarians and vegans if the anchovies are omitted. I usually serve it as a starter, but it could be served as a side dish and it is no problem to increase the quantities.



Preparation Time: 10 minutes
Cooking Time: Between 50 and 60 minutes at 180°C
Makes: 2 servings

Ingredients
2 red peppers
2 or 3 tomatoes
1 clove of garlic
4 anchovy fillets
4 dessertspoons extra virgin olive oil
Freshly ground black pepper
Basil leaves to garnish

Method
  • Cut the peppers into halves and remove the seeds and any white pith.

  • Place, skin down, into a solid, shallow, roasting tin. My grill pan works well.



  • Blanch the tomatoes in boiling water for a minute, then slide off the skins and cut into quarters.



  • Divide the tomatoes between the peppers.



  • Drain the anchovies, snip them into shorter lengths and add them to the peppers, along with the peeled and sliced garlic slivers.



  • Grind some black pepper on top and drizzle with the olive oil.

  • Roast for 50 minutes or 1 hour on a high shelf until the edges of the peppers start to blacken.

  • Serve garnished with fresh basil leaves.



    • Categories
    #peppers
    #tomatoes
    #summer
    #italian
    #starter
    #vegan
    #vegetarian

    %recipeyum
    223779 - 2023-07-17 07:29:17

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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