Garlic Roasted Peppers

by Editorial Team

These colourful garlic roasted peppers are full of Mediterranean flavours. They make a great simple starter for a dinner party or served as part of a summer buffet. To serve chilled, allow the peppers to cool completely then cover and leave in the fridge for a couple of hours.

Garlic Roasted Peppers

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 4 large red peppers
  • 3 garlic cloves, peeled and thinly sliced
  • 115g (4oz) cherry tomatoes, halved
  • 55g (2oz) pitted black olives
  • 4 tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 tbsp pesto sauce
  • 75g (3oz) feta cheese, thinly sliced or crumbled
  • Fresh basil leaves, to garnish


  1. Preheat the oven to 200C/400F/gas mark 6. Slice each pepper in half, cutting though the stalks, and remove the seeds. Place the pepper halves, cut side up, in a shallow roasting tin. Top with the garlic, tomatoes and olives.
  2. Drizzle over half the oil and season with salt and freshly ground black pepper. Roast for 25-30 mins until the peppers are just tender and lightly charred in places. Leave to cool for 10 mins.
  3. Blend the pesto sauce with the rest of the olive oil. Serve the warm peppers topped with the feta cheese and the pesto dressing. Garnish with fresh basil leaves.
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