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Starters

MEDITERRANEAN ROASTED PEPPERS

Serves 4

4 peppers - halved and deaeeded
4 tomatoes
sugar
salt & pepper
garlic - crushed
4 capers
2 anchovy hllets
balsamic vinegar
olive oil
Parmesan shavings
basil aioli (see Preserves)
salad leaves
 

• Quarter the tomatoes and place 2 quarters in each pepper half
• Season top of tomatoes with a sprinkling of sugar, salt, black Pepper and garlic
• Put capers in each pepper and top with anchovy fillets
• Sprinkle the balsamic vinegar over the peppers and drizzle a generous amount of olive oil
• Bake at 190C in a low sided baking tray for 1 hour
• Before serving top with shavings of Parmesan cheese
• Serve with a basil aioli and fresh salad leaves

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