Special Diet

  • 4 large red peppers
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped thyme, plus extra to garnish
  • 4 plum tomatoes, halved
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • salt and black pepper

Cut the red peppers in half lengthways, then scoop out and discard the cores and seeds. Put the pepper halves, cut-sides up, in a roasting tin lined with foil or a ceramic dish. Divide the garlic and thyme between them and season with salt and pepper.

Put a tomato half in each pepper and drizzle with the oil and vinegar. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 55 minutes–1 hour until the peppers are soft and charred.

Serve with some crusty bread to mop up the juices and a baby leaf salad, if you like.

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