Mediterraneanroastpeppers Recipes

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MEDITERRANEAN ROAST PEPPERS



Mediterranean Roast Peppers image

Simple and effective, with a crisp cheesy topping, ideal as a starter with french bread, or as a light lunch or supper with rice or couscous. From The Inspired Vegetarian

Provided by Karen Elizabeth

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 small red peppers, halved, cored and seeded
3 tablespoons capers, chopped
10 -12 black olives, pitted and chopped
2 garlic cloves, finely chopped
2 -3 ounces mozzarella cheese, grated
1 -1 1/2 ounce fresh white breadcrumbs
1/2 cup dry white wine
3 tablespoons olive oil
1 teaspoon finely chopped of fresh mint
1 teaspoon chopped fresh parsley
fresh ground black pepper

Steps:

  • Preheat the oven to 180 C / 350 F / gas 4, and butter a shallow ovenproof dish.
  • Place the peppers tightly together in the dish, and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrumbs.
  • Pour over the wine and olive oil, and then sprinkle with the mint, parsley and freshly ground black pepper.
  • Bake for 30 - 40 minutes, until the topping is crisp and golden-brown.

MEDITERRANEAN ROASTED PEPPERS



Mediterranean Roasted Peppers image

Sweet slow-roasted red peppers filled with Mediterranean flavours of tomato, garlic, black olives and olive oil. A "veganised" version of Simon Hopkinson's Piedmontese Peppers.

Provided by Camilla Sanderson

Categories     Side Dish

Time 50m

Number Of Ingredients 9

2 red peppers
2 tomatoes (chopped into chunks (or 12 cherry tomatoes, halved))
2 garlic cloves (sliced thinly)
8 black olives (pitted and sliced (or you can use black olive tapenade instead))
1 tbsp extra virgin olive oil
1 tsp pomegranate molasses (or balsamic vinegar)
salt and pepper
a few flaked almonds ((optional))
fresh basil leaves (to garnish)

Steps:

  • Set the oven to 180°C/350°F.
  • Cut the peppers in half vertically through the stem then pull out the seeds and cut out the stem. Lay the peppers flat (so that they look like cups) on a roasting tray or small casserole dish. Liberally season the insides with salt and pepper then distribute the sliced garlic inside the peppers. Add in the chopped tomato and sliced black olives on top of the garlic to fill each pepper. Pour the olive oil over the top and drizzle with pomegranate molasses on top. Put in the oven to roast for 40 mins.
  • When they are ready, they should be soft and juicy and slightly blackened on the edges. Sprinkle over a few flaked almonds on top (if you like) and pop them back in the oven for a 5 more minutes for the almonds to toast a little.
  • Take them out of the oven and garnish with basil leaves. Serve with spoonfuls of the delicious juices from the roasting tin poured over the top.

Nutrition Facts : Calories 149 kcal, Carbohydrate 14 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 261 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

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