Baked Peppers and Tomatoes

Name: Baked Peppers and Tomatoes
Yield: Serves Eight
Ingredients: 50 g/2 oz/½ cup oil-cured or other Mediterranean black olives; 5 ml/1 tsp soft light brown sugar; 30 ml/2 tbsp olive oil; 3–4 fresh rosemary sprigs; 45 ml/3 tbsp balsamic vinegar; salt and ground black pepper; crusty bread, to serve; 1 red onion, sliced; 4 garlic cloves, sliced; 6 plum tomatoes, quartered; 2 red (bell) peppers; 2 yellow (bell) peppers

Preparation info

Serves
Eight

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

A classic Mediterranean dish, pan-roasted peppers are enjoyed in Israel and throughout the region. For a dairy meal, eat alongside a fresh, tangy goat’s cheese.

Ingredients

2 red (bell) peppers
2 yellow (bell) peppers
1 red onion, sliced

Side dish
Mediterranean
Vegan

Method

Slice the red and yellow peppers in half, remove the cores and seeds, then cut each half into about four individual strips.
Preheat the oven to 200°C/400°F