Roasted Red Peppers with Cherry Tomatoes and Feta



Preparation time:

15 minutes

Cooking time:

45-50 minutes


  • 4 red peppers, halved and de-seeded
  • 24 small vine cherry tomatoes
  • 2 garlic cloves, peeled and thinly sliced
  • 12 black olives, pitted and halved
  • 75g feta cheese, crumbled
  • 2 tbsp pinenuts
  • olive oil, to drizzle
  • freshly ground black pepper, to season
  • basil leaves, to garnish
  • little gem, radish and carrot salad, to serve



  1. Preheat the oven to 200C/Fan180C/Gas Mark 6. Place the peppers cut side up in a large ovenproof dish. Divide the cherry tomatoes between the pepper halves. Tuck in the garlic slices and black olives. Evenly scatter over the feta cheese and pinenuts. Drizzle with olive oil and season with pepper.

  2. Bake for 45-50 minutes or until the peppers are soft and the tomatoes start to release their juices. Garnish with basil leaves and serve straight away with a little Gem, radish and carrot salad.

Perfect With

Blossom Hill Cabernet Sauvignon Blossom Hill Cabernet Sauvignon