Peppers, All Types
2 medium, halved and deseeded
2 individual, cut into thin wedges
1 small, cut into thin wedges
4 clove(s), skin on
Calorie controlled cooking spray
2 portion(s), to serve
- Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Put the peppers, fennel, tomatoes, onion and garlic in a roasting tray and spray with the cooking spray. Scatter with the thyme and season to taste, then roast for 30 minutes until the vegetables are softened and beginning to char.
- Remove the garlic cloves and squeeze out the flesh, discarding the papery skin. Combine the soft garlic with the balsamic vinegar.
- Fill the pepper halves with the other vegetables and serve drizzled with the balsamic dressing and some rocket leaves.