We were served these Mediterranean roasted peppers as part of a gourmet six-course dinner at Cleopatra Mountain Farmhouse in the Drakensberg. It’s a delicious vegetarian dish (if you omit the anchovies and Parmesan) and would make a delicous light lunch with some crusty ciabatta.
Serves 4
- 4 red peppers – halved and deseeded
- 4 tomatoes
- sugar
- 1 clove of garlic (peeled and crushed)
- 4 capers
- 2 anchovy fillets
- balsamic vinegar
- Parmesan shavings
- basil aioli
- salad leaves
Quarter the tomatoes and place 2 quarters in each pepper half. Season top of tomatoes with a sprinkling of sugar, salt, black pepper and garlic. Put capers in each pepper and top with anchovy fillets Sprinkle the balsamic vinegar over the peppers and drizzle a generous amount of olive oil. Bake at 190°C in a low sided baking tray for 1 hour. Before serving top with shavings of Parmesan cheese. Serve with a basil aioli and fresh salad leaves.
Recipe and photo courtesy of Cleopatra Mountain Farmhouse
