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    Roasted Romano Peppers

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    Roasted Romano Peppers

    Roasting peppers and tomatoes softens the flesh and concentrates their flavours. Use fresh crusty bread to mop up the balsamic juices.

    • Vegetarian
    • Preparation time: 5 minutes to 10 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 2


    • 2 sweet Romano peppers
    • 8 fillets from a jar of La Monegasque Anchovy Fillets with Capers and Hot Peppers in Olive Oil
    • 2 cloves garlic, finely chopped
    • 16 cherry or baby plum tomatoes
    • 1 pack fresh basil
    • 1 tbsp olive oil
    • 1-2 tbsp Waitrose Balsamic Vinegar
    • 50g pack Waitrose Rocket
    • Petite Parisienne crusty bread, to serve


    1. Preheat the oven to 180°C, gas mark 4. Cut the peppers in half lengthways, through the stalk. Leave the stalks intact but deseed and core. Place cut side up on a greased baking sheet.
    2. Into each of the pepper halves, divide and arrange the rolled anchovy fillets, garlic, tomatoes and basil leaves. Drizzle with the olive oil and roast in the oven for 30 minutes, or until the peppers and tomatoes have softened.
    3. Transfer to a plate and drizzle with balsamic vinegar. Serve immediately with a handful of rocket leaves and crusty bread.

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