Roast Peppers & Garlic

These Roasted Peppers with Garlic are delicious; very garlicky and incredibly versatile as a main course or a side dish. They are also stupidly easy to make! Brilliant served with all sorts of things - pizza, pasta, risotto, grilled fish or meat, focaccia bread or a big green salad...


  • Red Peppers
  • Cherry Tomatoes
  • Garlic
  • Extra Virgin Olive Oil
  • Salt & Pepper

Wash and halve the Peppers lengthways.  I like the longer Red Peppers for this, but any kind is good

Lay the Peppers out on a baking dish lined with foil or greaseproof paper

Throw some halved Cherry Tomatoes in to each Pepper along with at 5 or 6 Cloves Garlic

Drizzle lightly with Olive Oil and sprinkle with Salt & Pepper before roasting at 180˚c for 45 minutes or so.  Keep an eye on them and cover with foil if they start to colour on the top too much…

If you like Anchovies – add a couple 15 minutes before the end of cooking (and don’t use Salt)

These are great served hot, warm or cold as leftovers – and chopped up the next day these make the perfect Pasta Sauce, especially with some Dried Breadcrumbs…

Tagged , , ,