for mothers & mothers-to-be
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Roasted Peppers
Delicious as a starter or as a side dish

Contributed by Lynn Apple.

Ingredients

4 large red peppers with nice looking stems (do not use green peppers)
250 gm cherry tomatoes, washed & sliced in halves
2 cloves garlic, sliced in very thin pieces
4 Tablespoons cured black olives , pitted & sliced in halves
8 teaspoons of good olive oil
freshly ground black pepper
fresh basil, leaves can be whole or cut in half


Method

Preheat oven to 350°F (180°C) Oil lightly a shallow roasting tray (a metal tray works best) Slice the peppers in half (be careful to include the stem when slicing). Clean out the insides of the peppers of all the seeds. Place the pepper halves on the roasting tray. Place 4 cherry tomatoes in each pepper. Place several garlic slices inside each pepper. Put a few olives in each pepper. Pour a teaspoon of olive oil inside each pepper over the contents. Season the inside of the pepper with a little bit of salt and freshly ground black pepper. Put the peppers on a high shelf in the oven and roast them for about 50 minutes to an hour. The peppers should be wrinkled and slightly blackened around the edges to be well roasted & savory. Gently transfer the peppers to a serving tray after they have cooled down to handling temperature. Be careful to save the juice that they have developed while roasting and pour some over each pepper. Sprinkle the basil over each pepper. Delicious served with a focaccia bread. This recipe can easily be doubled. The peppers keep well for several days.