Mediterranean roasted peppers recipe

Posted on 21 June 2011

We were served these Mediterranean roasted peppers as part of a gourmet six-course dinner at Cleopatra Mountain Farmhouse in the Drakensberg. It’s a delicious vegetarian dish (if you omit the anchovies and Parmesan) and would make a delicous light lunch with some crusty ciabatta.

Serves 4

  • 4 red peppers – halved and deseeded
  • 4 tomatoes
  • sugar
  • 1 clove of garlic (peeled and crushed)
  • 4 capers
  • 2 anchovy fillets
  • balsamic vinegar
  • Parmesan shavings
  • basil aioli
  • salad leaves

Quarter the tomatoes and place 2 quarters in each pepper half. Season top of tomatoes with a sprinkling of sugar, salt, black pepper and garlic. Put capers in each pepper and top with anchovy fillets Sprinkle the balsamic vinegar over the peppers and drizzle a generous amount of olive oil. Bake at 190°C in a low sided baking tray for 1 hour. Before serving top with shavings of Parmesan cheese. Serve with a basil aioli and fresh salad leaves.

Recipe and photo courtesy of Cleopatra Mountain Farmhouse







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