SERVES 4
PER SERVING
27 CALORIES
0.31G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 15 MINUTES
1 red pepper, deseeded
1 yellow pepper, deseeded
4 cherry tomatoes
1 large garlic clove, finely chopped
salt and freshly ground black pepper
a few chopped fresh basil leaves to garnish
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Cut the red and yellow peppers into quarters and place in a roasting tray.
3 Cut the tomatoes in half and place a tomato half inside each pepper quarter. Season well with salt and black pepper.
4 Dot small amounts of the chopped garlic inside the peppers.
5 Roast the peppers in the top of the oven for 20–25 minutes until they start to soften. Sprinkle with the chopped basil.
TIP Use well-ripe tomatoes for a fuller flavour and choose even-sized peppers to ensure they all cook at the same speed
