- July 2017
- Serves 4 (or 8 as a side dish)
- Hands-on time 30 min
Adding torn ciabatta to this Mediterranean-style filling of anchovies, olives and artichokes means it soaks up the salty flavours as the peppers roast. Serve with salad for an easy vegetarian dinner.
- 10.4g (3g saturated)
- 12.2g (6.6g sugars)
For an even simpler (gluten-free) dish, swap the olives, artichokes and ciabatta for halved cherry tomatoes. Or cook the peppers on the barbecue, half-wrapped in foil at step 2 – it adds a fabulous smoky flavour.
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