Red, yellow, orange and green peperoni (bell peppers or capsicums) are plentiful in the greengrocer shops and farmers' markets here in Bra, Piedmont, at present. Roasting them brings out their sweetness and when combined with olives, garlic, feta and basil, they exude the most delicious juices which are great mopped up with some crusty bread.
- Prep Time : 10-15 minutes
- Cook Time : 45-50 minutes
- Yield : 4 - 6
- red capsicums (bell peppers) - 2, washed and cut in half lenthwways
- orange or yellow capsicums (bell peppers) - 2, washed and cut in half lengthways
- ripe, small plum or cherry tomatoes - about 20, washed and sliced in half lengthways
- garlic - 2 -3 cloves, peeled and finelyy sliced
- black olives - 12 - 16, stoned and sliced
- anchovies - 3 - 4 (optional), finely sliced
- extra virgin olive oil - 3 - 4 tablespoons
- firm feta - 6 - 8 slices
- fresh basil leaves
Preheat the oven to 190degC.
Pull out the membrane and seeds from the capsicums but try to keep the stalk intact as it will help hold the capsicums together and keep their shape.
Place them on a lightly oiled baking sheet.
Fill each of the cavities with 3 -4 halved tomatoes. Scatter with slices of black olives and garlic, and a little anchovy, if using.
Spoon 2 teaspoons of olive oil into the cavity of each capsicum, grind over a little black pepper and top with feta slices.
Place in the oven and roast for 45 - 50 minutes. Remove from oven and carefully lift onto a serving platter, or place one or two on individual dishes. Drizzle over the delicious juices and scatter with basil leaves. Serve with crusty bread.