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Roasted peppers with tomato and olives

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


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


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

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