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Saturday, June 09, 2007
0 Comments ::  :: < 30 Minutes, Serves 4, Vegetarian, Starter, Healthy Food, Tooth Friendly
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Roast Peppers with Olive, Courgettes and Feta
Ingredients:
- 4 Peppers, one of each colour ( Green, Yellow, Red and Orange), cut in the middle
- 300 g Black Olives, pitted
- 100 g Feta Cheese, cut into cubes
- 16 Cherry Tomatoes, halved
- 1 large Courgette, thinly sliced
- 2 tbsp Olive oil
- 1 tbsp Sherry Vinegar
- Salt and Pepper
Method:
- Preheat the oven to 200 C/ gas mark 6.
- Remove the seeds from the peppers, then brush them lightly with olive oil. Fill pepper halves with 3-4 slices of courgette and cook in the oven for 10 minutes.
- Remove the peppers from the oven, fill each of them with four cherry tomatoes pieces, 3-4 olives and feta cubes.
- Drizzle the peppers with sherry vinegar and season with black pepper.
- Cook stuffed peppers for another 5-8 minutes in the oven.
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