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Piedmontese roasted Romano peppers
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4 Romano peppers
400g pack cherry vine tomatoes
75g whole kalamata olives
2 cloves garlic, thinly sliced
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
Greek basil plant
110g pack Waitrose Wild Rocket Salad, to serve
1. Preheat the oven to 180°C, gas mark 4. Halve the peppers lengthways and remove the seeds. Place cut-side up in a large baking tray or ovenproof dish.
2. Snip the vine tomatoes into sections then carefully fit inside each pepper. Remove the stones from the olives, tear and scatter among the peppers. Tuck in the garlic slices then drizzle over the oil and the vinegar.
3. Bake for 45 minutes until the peppers are soft and the tomatoes have sunken and released their juices.
4. Top with a scattering of Greek basil leaves and serve with the rocket salad.
This recipe was first published in March 2016.
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