1 yellow & 1 red bell pepper, sliced lengthways & de-seeded
10mls olive oil
2 tomatoes, chopped
1 small courgette
1tsp green pickled peppercorns
Freshly milled pepper
A few sprigs of parsley, sage, rosemary & thyme
25g pine nuts
Pre-heat oven 200 C. (Gas no6)
Place peppers in an ovenware dish & drizzle with oil.
Fill the red pepper halves with diced courgette & the yellow ones with tomatoes.
Scatter each with remaining ingredients.
Bake for approx 15mins until peppers are roasted around the edges & nuts toasted.
Serves 2 as a main dish with baked potato wedges/4 as a starter. Also ideal with grilled meats.