Ingredients
INGREDIENTS
2 red peppers
250g cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
2 garlic cloves
2 tablespoons olive oil
INGREDIENTS
2 red peppers
250g cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
2 garlic cloves
2 tablespoons olive oil
PREPARATION Preheat oven to 425°F and lightly oil a large shallow baking pan. Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
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