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Joanne Harris, Fran Warde

Baked Red Peppers

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 50

Appears in
The French Kitchen: A Cookbook
The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Use good, well-ripened red peppers for a cheery, colourful summer dish.

Ingredients

  • 3 red peppers
  • olive oil
  • 1 large red onion, peeled and cut into wedges
  • 1 mediu

Method

Heat the oven to 120°C/gas ½.

Cut the peppers in half and remove and discard the entire core. Lightly oil a baking tray and place the peppers on it.

Put the onion, fennel and garlic in a bowl, drizzle over some olive oil and add seasoning. Mix to coat the vegetables in oil

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