Roasted Peppers

Cook Time: 1 hour (includes cooling time) Serves: 4 roasted peppers Ingredients:

• 4 red or yellow peppers, whole
• 2 tbsp olive oil

Method:  

1. Preheat the oven to 230°C/450°F/gas mark 8.
2. Lay the peppers on their sides in an ovenproof dish.
3.  Cook the peppers for 15 minutes.
4. Turn the peppers and cook them for 15–20 minutes more.
5. The peppers are ready when they are completely wrinkled, charred and soft.
6. Remove the peppers from the oven and immediately cover the dish with tin foil.
7. Seal the tin foil tightly around the edges so that no steam can escape.
8. Set aside for 30 minutes.
9. Remove the stem, skins and seeds from each pepper.
10. Place the roasted peppers in an airtight container and drizzle over the olive oil. Store in the fridge for up to two weeks.