Sweet peppers turn soft, sweet and slightly smoky when roasted slowly in the oven, with their skins blistering and their edges caramelising. Served warm or at room temperature with good olive oil, they make an easy side, a topping for bread and cheese, or a base for a bigger salad.
Sweet peppers turn soft, sweet and slightly smoky when roasted slowly in the oven, with their skins blistering and their edges caramelising. Served warm or at room temperature with good olive oil, they make an easy side, a topping for bread and cheese, or a base for a bigger salad.
Sweet peppers turn soft, sweet and slightly smoky when roasted slowly in the oven, with their skins blistering and their edges caramelising. Served warm or at room temperature with good olive oil, they make an easy side, a topping for bread and cheese, or a base for a bigger salad.
Sweet peppers turn soft, sweet and slightly smoky when roasted slowly in the oven, with their skins blistering and their edges caramelising. Served warm or at room temperature with good olive oil, they make an easy side, a topping for bread and cheese, or a base for a bigger salad.
Sweet peppers turn soft, sweet and slightly smoky when roasted slowly in the oven, with their skins blistering and their edges caramelising. Served warm or at room temperature with good olive oil, they make an easy side, a topping for bread and cheese, or a base for a bigger salad.
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