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Italian roasted peppers
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This is a really quick and easy summer recipe, leaving you plenty of time to enjoy the sunshine outdoors.
3 Romano peppers
2 tbsp extra virgin olive oil
50g Waitrose Kalamata Olive & Sun-dried Tomato Tapenade
1 small red onion, thinly sliced
1 clove garlic, thinly sliced
6–8 leaves fresh basil, shredded
125g buffalo mozzarella, torn into pieces
2 tbsp toasted pine nuts
2 tsp balsamic vinegar
Typical values per serving:
This recipe was first published in May 2015.