Roasted red peppers with basil
- 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
- 5.8g (0.9g saturated)
- 5.7g (5.2g sugars)
- 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
- 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.
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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