When peppers are roasted their flavour sweetens and intensifies. The flesh becomes juicy and soft and they really are one of summer's treats.
Photo by Simon Lambert.
Roast red peppers, cherry tomatoes and pomegranate molasses
Serves 4
Ingredients
4 red peppers
12 cherry tomatoes
2 garlic cloves, sliced thinly
4 sprig fresh thyme, oregano or basil
1 Tbsp pomegranate molasses
2-3 Tbsp extra virgin olive oil
sea salt and cracked pepper
Method
Heat the oven to 210degC.
Slice the peppers in half through the stalk to the base, and carefully scoop out the seeds and any membrane.
Place the peppers, cut side up, in an oven-proof dish.
Fill the cavities with the garlic, cherry tomatoes and herbs, season with salt and pepper.
Mix the pomegranate and olive oil. Stir to combine.
Drizzle over the peppers.
Roast in the oven for 10-15 minutes or until the peppers start to blister, get juicy and start to soften.
Remove and cool a little before eating.
Tip: I like to place them on a large platter with all the juices drizzled back over them. Serve with peppery rocket leaves and lots of good-quality bread to mop up all the juices.
