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)
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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