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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red and 1 orange Romano pepper
  • 1 handful cherry tomatoes
  • 1 bunch spring onion
  • 1 tsp Italian herb mixture
  • 1 Pinch of dried chilli flakes
  • 1 garlic clove minced
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 handful pitted black olives
  • Chopped parsley to serve
  • Salt & pepper
  • For the croutons:
  • 2 pieces of stale sliced bread or 1 thick slice of rustic bread
  • 1 tsp dried oregano
  • 1 garlic clove minced
  • Olive oil
  • Salt & pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Slice the peppers into 1cm thick strips, then chop the spring onion. Cut the tomatoes in half. Scatter them into a baking dish.
  3. Add the herbs, olive oil, balsamic vinegar, chilli flakes and salt & pepper. Toss well. Bake in the oven for 20-25 minutes, until tender.
  4. 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.
  5. When the baked veggies are lightly caramelised and tender, transfer them to a mixing bowl. Stir in the croutons, olives, parsley. Serve warm.