These sweet red peppers were roasted in a mixture of olive oil and balsamic vinegar and flavoured with dried origano and parsley. The red peppers I used were quite different from the ones I ususally buy. These are large and elongated, almost as long as a banana and sweeter than their rounded chubbier cousins.
They can be served hot, or eaten at room temperature as a salad by itself or with some crumbled feta cheese on top.
750 g of red peppers ( deseeded and chopped into large pieces)
3 tablespoons of olive oil
1 teaspoom of dried origano
3 tablespoons of balsamic vinegar.
3 cloves of garlic ( finely sliced or chopped)
1 onion ( finely chopped there should be half a cup.)
Preheat the oven to 190 degrees C
Saute the garlic and onion for 4-5 minutes over a gentle heat till the onion has wilted. Do not let them
Toss the onion and garlic through the red peppers and origano and arrange them in one layer in a large ovenware dish.
Whisk the balsamic vinegar,the remaining 2 tablespoons of olive oil and salt and pepper together.Mix through the pepper and onion mixture.
Bake covered for the first 10 minutes ( you can use tin foil but I simply covered the dish with an oven tray.
Uncover and continue to bake until the peppers are tender ( about 15-20 minutes)
Garnish with chopped parsley.
May be served while hot, or they are equally good served at room temperature.