Baked peppers and tomatoes with garlic croutons
These baked peppers and tomatoes with garlic croutons is my variation on the classic Italian dishpeperonata. I just added some croutons and used balsamic vinegar to slightly caramelise the Romano peppers in the oven. You can serve it as a main vegan meal or as a side dish with grilled fish/meat.
Ingredients
Method
- Preheat the oven to 180°C.
- Slice the peppers into 1cm thick strips, then chop the spring onion. Cut the tomatoes in half. Scatter them into a baking dish.
- Add the herbs, olive oil, balsamic vinegar, chilli flakes and salt & pepper. Toss well. Bake in the oven for 20-25 minutes, until tender.
- Meanwhile, cut the bread into cubes or chunks and toss with the oregano, garlic and about 2 Tbsp olive oil. Scatter them into a tray and bake for 5 minutes or so, until golden and crispy.
- When the baked veggies are lightly caramelised and tender, transfer them to a mixing bowl. Stir in the croutons, olives, parsley. Serve warm.