Roasted red peppers with basil

Name: Roasted red peppers with basil
Prep time: 5 min
Cook time: 45 min
Yield: Serves 6
Ingredients: 3 large red peppers; 2 garlic cloves, crushed; 6 cherry tomatoes, halved; 3 fresh thyme sprigs, leaves only; 2 tbsp capers, drained and rinsed; 3 tbsp extra-virgin olive oil; 2 tbsp balsamic vinegar; Handful fresh basil leaves

Easy
August 2018

Easy
August 2018

Serves 6
Hands-on time 5 min, oven time 45 min

A simple vegetarian starter recipe; red peppers are slow-cooked – with tomatoes, thyme and capers – until soft and sweet then served with fresh basil. One for the glorious summer months.

Vegetarian recipes

Nutrition: per serving

Calories: 84kcals
Fat: 5.8g (0.9g saturated)
Protein: 1g
Carbohydrates: 5.7g (5.2g sugars)
Fibre: 2.2g
Salt: nil

Nutrition: per serving

Calories: 84kcals
Fat: 5.8g (0.9g saturated)
Protein: 1g
Carbohydrates: 5.7g (5.2g sugars)
Fibre: 2.2g
Salt: nil

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Ingredients

3 large red peppers
 2 garlic cloves, crushed
 6 cherry tomatoes, halved
 3 fresh thyme sprigs, leaves only
 2 tbsp capers, drained and rinsed
 3 tbsp extra-virgin olive oil
 2 tbsp balsamic vinegar
 Handful fresh basil leaves

3 large red peppers
 2 garlic cloves, crushed
 6 cherry tomatoes, halved
 3 fresh thyme sprigs, leaves only
 2 tbsp capers, drained and rinsed
 3 tbsp extra-virgin olive oil
 2 tbsp balsamic vinegar
 Handful fresh basil leaves

Method

Heat the oven to 220°C/ 200°C fan/ gas 7 and line a roasting tin with non-stick baking paper. Cut each pepper in half lengthways through the stalk, then scoop out and discard the seeds and membrane. Put the peppers cut-side up in the prepared baking tray and divide  the garlic, tomatoes, thyme leaves and capers between them. Drizzle with oil, then season with salt and pepper and roast for 30 minutes.
Add a drizzle of balsamic vinegar to each pepper and roast for a further 10-15 minutes until caramelised and tender. Or serve while still warm, scattered with fresh basil.

Method

Heat the oven to 220°C/ 200°C fan/ gas 7 and line a roasting tin with non-stick baking paper. Cut each pepper in half lengthways through the stalk, then scoop out and discard the seeds and membrane. Put the peppers cut-side up in the prepared baking tray and divide  the garlic, tomatoes, thyme leaves and capers between them. Drizzle with oil, then season with salt and pepper and roast for 30 minutes.
Add a drizzle of balsamic vinegar to each pepper and roast for a further 10-15 minutes until caramelised and tender. Or serve while still warm, scattered with fresh basil.

delicious. tips

Roast the peppers up to a day ahead and keep with their juices in an airtight container in the fridge. Scatter with the basil leaves to serve.
A white with crisp acidity, such as a sauvignon blanc or dry riesling, works well with the peppers.

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