Roasted Peppers Recipe
- 2 – 4 red/yellow peppers (whichever you prefer)
- 12 cherry tomatoes
- 1 garlic clove
- basil (optional)
- olive oil
This is a super easy recipe, and is mostly just all about putting ingredients together (which is what most recipes are Nicole duh.) I mean there aren’t any complicated techniques or any parts which can go majorly wrong… hopefully.
Boil the cherry tomatoes in boiling water for about 30 seconds until you can see the skins peeling off of them. Take them out and leave them to cool for a bit to make peeling the skin easier. Peel the skin from the tomatoes, which should be relatively quick and easy. Slice the peppers into halves and remove the seeds and stalks.
Evenly distribute the peeled tomatoes into the peppers and add a few pieces of thinly sliced garlic, and drizzle olive oil over. Place them in the oven for 30 minutes with foil covering them. Then remove the foil and roast them for a further 10 minutes. Take them out and place as much mozzarella on the as you wish, and put the back in for around 5 minutes (until the mozzarella has melted slightly.) Once roasted, add basil to taste. We usually serve this with some ciabatta or other crusty bread.