Roasted peppers with tomato and olives

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6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (7)

3.00 red pepper — cut in 8
3.00 yellow pepper — cut in 8
garlic and herb seasoning
200.00 ml basting sauce — sun-dried tomato
3.00 garlic — cloves, cut into slivers
45.00 ml fresh chillies — 573
125.00 ml calamata olives
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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.



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