October 14, 2012 by Bloke In A Kitchen
This is a great way to make use of lovely colourful sweet peppers, especially if you can pick up a big bag of them going cheap. They can be stored in the fridge for several days, ready to be added to a dish at short notice. I love these peppers with hummous and wraps / pitta bread, stirred into plain pasta, or in a warming vegetable lasagne.
They’re lovely slow roasted with just a little olive oil and seasoning, (giving them plenty of time in the oven really brings out their glorious natural sweetness), but also try with the optional balsamic vinegar and a touch of sugar – really makes this a bit special without overpowering the taste.
3 or 4 large peppers, (different colours, i.e. red, green, yellow, orange) de-seeded and cut into large slices
1 large red onion
3 cloves garlic, roughly chopped
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 teaspoons of balsamic vinegar (optional)
1 teaspoon sugar (optional)