Roast Mediterranean Peppers |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This simple, colourful dish, with its Mediterranean flavours, makes a great appetizer served with foccacia or any other good quality bread. Ingredients:
2 red peppers |
2 green peppers |
2 yellow peppers |
12 tomatoes, scalded and peeled |
6 anchovies packed in oil, halved lengthways |
2 garlic cloves, finely chopped |
12 tablespoons olive oil |
1 pinch fresh ground black pepper |
Directions:
1. Preheat the oven to 425°F Slice each pepper in half lenthways, including the stalk and scoop out the seeds. Place the pepper halves in a shallow ovenproof dish.
2. Quarter the tomatoes and divide among the 12 pepper halves. Divide the anchovy fillets and garlic and pour a tablespoon of olive oil into each pepper half. Season with freshly ground pepper.
3. Bake for half an hour then reduce the heat to 350F and bake for a further half an hour until the peppers have softened and are brown around the edges.
4. Serve the peppers warm from the oven with focaccia bread.
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