Slow Roasted Yellow Peppers and Tomatoes
Create a colorful vegetable side dish with heirloom yellow tomatoes and large yellow peppers. You can adjust the amount of spice to your liking.
Preparation Time50 min
Ingredients
- 2 yellow peppers (capsicums)
- garlic flavoured olive oil spray
- 12 cocktail-size yellow tomatoes
- 5 garlic cloves
- 1/2 teaspoon sugar
- 12 small basil leaves, sliced
- salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 180 C. Halve the peppers lengthwise, including the stems. Remove the seeds.
- Spray a small roasting pan with oil and add the halved peppers cut side up. Prick the skins of the tomatoes, peel the garlic and place in the pepper halves.
- Spray lightly with oil. Sprinkle with sugar, salt and pepper. Roast for about 50 minutes. Garnish with the basil leaves and transfer to serving plates. Serve hot or cold.