Roasted pepper, onion and tomatoes
1 red pepper
1 yellow pepper
1 orange pepper
1 head of garlic
2 – 3 sprigs of rosemary
Salt and pepper
Preheat the oven to 220C/200C fan gas 6
Halve the peppers, remove the stalk and seeds and cut into 2cm wide strips and spread onto a large baking tray (or two).
Halve the onions and cut into wedges, sprinkle over the peppers, add the whole garlic cloves, rosemary sprigs, season and drizzle with olive oil.
Roast for about 10 minutes.
Meantime quarter the tomatoes – removing the core, skin if you wish.
Stir the vegetables add the tomatoes and roast for a further 10 minutes or until the peppers are starting to char.
Remove the rosemary stalks, check the seasoning then pile into an ANTA baking dish.
Delicious served with grilled chicken or on its own with warm Ciabatta.