Roasted peppers with Feta and olives
Costs: Cheap as chips
This classy, Mediterranean dish is perfect for a late summer snack or romantic meal for two.
- 2 large Ramiro peppers
- 2tbsps olive oil
- 1 red onion, cut into wedges
- Chery tomatoes, halved
- Black olives
- Feta cheese, crumbled
- Black pepper
- Crusty bread (to serve)
- Preheat the oven to 200°C, 400°F, Gas 6. Halve and deseed the peppers. Place in a roasting tin and drizzle with a little olive oil. Roast for 15 mins.
- Fill the peppers with a few red onion wedges, halved cherry tomatoes, black olives and some crumbled feta cheese. Season with salt and freshly ground black pepper and drizzle with a little more olive oil.
- Return to the oven for a further 10-15 mins. Serve with crusty bread.