Friday, 9 July 2010

Roasted peppers

Roasted peppers are great served as an anti-pasta. They work well with cheeses (especially goat's cheese), a plate of salamis and olives. You can keep them in the fridge once cooked for up to a week. They also work very well in a cheese sandwich. The trick is to cook them on a low heat for about 45-50 minutes.

Mixed coloured peppers x 1 per person, washed, chopped into strips with the seeds and core removed
Extra virgin olive oil
Salt and pepper

Heat the oven to 120 C. Place the peppers in a deep baking dish and drizzle on enough olive oil to lightly coat the peppers. Season with salt and pepper and mix through using your hands or spoons.

Place the dish in the oven for 45-50 minutes, making sure that you turn the peppers every 20 minutes to prevent them from burning on the top. You want them to be slightly caramelised but not dark brown.

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