It's been hot today. 32 degrees of hotness in Bradford. Unheard of! And it's still uncomfortably close now. So what you need on a day like today is proper food from the Med. And these are to *die* for. OMG they are good. I love this recipe, but the original from St Delia contains anchovies and is therefore decidedly un-vegan friendly. My version substitutes olive tapenade, vegan pesto and salted capers, and by golly it works. Nom. Nom. Nom.Nothing beats the taste of the Med, with a glass of red vino to hand and a sunset to warm your soul. Serve with mountains of crusty bread and perhaps a rocket salad to cut through the richness of the peppers themselves.
For 2-3 people (depending on greed) you need:
3 peppers, cut in half with the stalks left on but de-seeded
2-3 baby plum tomatoes per pepper half, cut in to halves
2 tbsp salted capers, rinsed
1/2 jar black olive tapenade
6 dessert spoonfuls of vegan red pesto
2-3 large cloves of garlic, peeled and roughly chopped
freshly ground black pepper
2-3 tbsp good quality olive oil
Good quality bread to eat with them
Place the pepper halves on a shallow roasting tin. Fill the hollows with tapenade, then pesto, then garlic, then tomatoes and finally scatter over the capers. Season with pepper (no salt!!) and drizzle over the oil. Roast in a hot oven for 30-45 mins till soft and slightly charred. Scoff. Best served at room temperature.
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