Having just eaten this I thought I needed to share it! I had forgotten just how delicious this is!! And to be able to eat Al Fresco just seemed to enhance the flavour!( sunshine makes everything taste better) it’s great as a light lunch, I served it with a slice of griddled French sourdough bread rubbed with a garlic clove and drizzled with olive oil and with that also came a cold glass of Sauvignon Blanc ( husbands contribution ) but it also works perfectly as a starter,I just think if you eat it alone you can really appreciate how delicious and simple it is. One pepper is just the right amount ( two halves ) of course it doesn’t have to be eaten in the sunshine, it’s just we are having a mini heatwave and I wanted to make the most of it!
You will see it takes just a few ingredients and hardly any prep time! What’s not to love! You can of course serve it as party of a summer feast it sits perfectly along side meat or fish.
This recipe is for 4/5 peppers but you can change it up or down accordingly, I made two today using a handful of cherry tomatoes.
Preheat oven: gas 5 – 190 – fan 170
You will need: Roasting dish
- 4/5 Romano Peppers
- 200g good Greek Feta
- Cherry Tomatoes ( couple of handfuls )
- few sprigs of thyme
- Small bunch of fresh parsley ( chopped )
- olive oil
- salt & pepper
With a sharp knife cut the peppers in half lengthways, try and cut through the green stem for no other reason than it looks pretty. Place the cut peppers in your roasting tray,halve the cherry tomatoes, and just throw them in the tray.
Pull the leaves off the thyme sprigs and scatter them over the peppers and tomatoes,then throw in the stems for extra flavour.
Drizzle with olive oil, add lots of salt and pepper,put the tray in your preheated oven for approx 20mins, they need to be soft but not mushy. The juice from the peppers and tomatoes when mixed together deliver a delicious juice!
When they are ready remove from the oven, either leave in the roasting tray or transfer to a nice platter ( I leave mine in the roasting tray ) then crumble over the Feta Cheese, scatter over the chopped parsley and add an extra drizzle of olive oil ~ deeeeelicious!!!!