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Recipe: Roasted Romano Peppers

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Roasted Romano peppers with white beans, tomatoes and taggiasche olives. Sweet tomatoes, roasted peppers and small, plump Taggiasche olives ensure a good mix of flavours in this colourful, vibrant dish that’s perfect for a summer lunch outdoors.

Duration:
1 hour 15 minutes
Serves:
6
Ingredients
6
medium romano peppers
350
mixed tomatoes, halved
5
sprigs of thyme, leaves picked
heaped ½ tablespoon
dried chilli flakes
500ml
olive oil, plus extra for the beans
A handful of
fresh oregano leaves
A handful of
edible flowers such as borage
600g
fresh cannellini beans or other white beans, podded
100g
cherry tomatoes
2
cloves garlic
2
bay leaves
2
sprigs of thyme
30
taggiasche olives
To taste
salt and black pepper
Preparation
1
Preheat the oven to 200°C.
2
Place the beans, tomatoes, garlic, bay leaves and thyme in a baking tray or dish and add cold water until the beans are just covered, along with a splash of olive oil.
3
Cover with foil and bake in the oven for 45 minutes to an hour, or until the beans are tender.
4
Once the beans are cooked, season with salt and pepper.
5
Meanwhile, place the whole peppers, halved tomatoes, thyme, chilli flakes and olive oil in a tray, add a pinch of salt, and place under a hot grill for 10–15 minutes, turning once, and then rest for a further 10 minutes.
6
Add the olives to the beans. Spoon into a dish and lay the peppers and tomatoes on top, finishing with a sprinkle of oregano and edible flowers.