2 red peppers cleaned and cut into 12 to 14 slices
2 yellow pepper, as above
1 green pepper, as above (optional)
1 red onion, sliced
2 or 3 garlic cloves sliced
handful black olives (I like the ones with pips)
6 vine tomatoes, 1/4'd
1 tsp brown sugar
3TBL medium cream sherry
4 sprigs fresh rosemary
EVOO
salt and fresh peper.
Spread the prepared veg in a shallow oven dish/roasting pan
Sprinkle the veg with sugar and add the sherry.
Season with salt and pepper.
Cover with foil and bake at 400F for about 3/4 of an hour
Remove foil and stir well.
Add rosemary and drizzle with EVOO.
Return pan uncovered and cook for another 1/2 an hour.
This is really good served with farmer style bread.
Notes: Small chunked orange sweet potato or butternut is a variation to try.
2 yellow pepper, as above
1 green pepper, as above (optional)
1 red onion, sliced
2 or 3 garlic cloves sliced
handful black olives (I like the ones with pips)
6 vine tomatoes, 1/4'd
1 tsp brown sugar
3TBL medium cream sherry
4 sprigs fresh rosemary
EVOO
salt and fresh peper.
Spread the prepared veg in a shallow oven dish/roasting pan
Sprinkle the veg with sugar and add the sherry.
Season with salt and pepper.
Cover with foil and bake at 400F for about 3/4 of an hour
Remove foil and stir well.
Add rosemary and drizzle with EVOO.
Return pan uncovered and cook for another 1/2 an hour.
This is really good served with farmer style bread.
Notes: Small chunked orange sweet potato or butternut is a variation to try.