Roasted Peppers with Garlic, Basil and Tomatoes


68 people made this

About this recipe: This is a simple, colourful vegetarian dish. I like to use vinegar that I've flavoured with sprigs of tarragon.


Serves: 6 

  • olive oil or cooking spray
  • 1 green pepper, halved and seeds removed
  • 1 red pepper, halved and seeds removed
  • 1 yellow pepper, halved and seeds removed
  • 300g cherry tomatoes, halved
  • 1 tablespoon chopped fresh basil
  • 8 cloves garlic, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon herb vinegar, or to taste

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat the oven to 200 degrees C/Gas Mark 6. Grease a baking dish with olive oil or cooking spray.
  2. Place the green, red and yellow pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with a lid or foil.
  3. Bake for 15 minutes in the preheated oven, then remove the lid, and continue baking for an additional 15 minutes. Remove from the oven and sprinkle with herb vinegar. These are equally good served hot or cold.

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