Roasted peppers with tomatoes and olives

Recipe from: 9/3/1998 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 3
    red peppers, seeded and cut into 8 pieces
  • 3
    yellow peppers, seeded and cut into 8 pieces
  • garlic and herb seasoning
  • 200
    sun-dried tomato basting sauce or 250 ml (1 c) skinned, chopped tomatoes
  • 3
    cloves garlic, sliced into strips
  • 45
    olive oil
  • 125
    black olives, stoned


Preheat the oven to 200-220 ºC. Place the peppers in a medium-sized ovenproof dish and season with the garlic and herb seasoning. Mix the basting sauce or tomatoes with the garlic and olive oil and pour evenly over the peppers (the sauce may look insufficient, but as the dish bakes the peppers form their own sauce). Scatter the olives on top, cover with damp brown or baking paper (not aluminium foil). Bake for 50 minutes. Serves 5-6.

Read more on: bake  |  fruit


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