Roasted peppers with tomato and olives

Recipe from: 9/1/1995 12:00:00 AM
Ingredients 7
Servings 6
Time

Ingredients

  • 3
    red bell peppers, seeded and cut into eighths
  • 3
    yellow peppers, cut into eighths
  • arlic and herb seasoning
  • 200
    ml
    readymade sun-dried tomato basting sauce
  • 3
    cloves garlic, cut into slivers
  • 45
    ml
    olive oil
  • 125
    ml
    calamata olives
 

Method

 
1. Place the sliced peppers in a medium-sized ovenproof dish. Season. 2. Mix the basting sauce, or 1 cup peeled diced tomatoes, with the garlic and olive oil. Pour the sauce evenly over the peppers. Don't be concerned if it looks skimpy - as the dish bakes, it draws its own juices from the peppers. 3. Sprinkle the olives over. Cover the dish with damp greaseproof or brown paper - do not use foil. Bake for 45 minutes in a 200-220 ºC preheated oven. Serves 5-6.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.