Roast Peppers With Herbs on Toast

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What you need for 6 starters is:
225g (8ozs) tomatoes cut in quarters
A bunch of spring onion cut into 2.5cm (1 inch) pieces
1 de-seeded yellow pepper sliced.
1 de-seeded red pepper sliced
1 de-seeded green pepper sliced
2 cloves thinly sliced garlic
2.5cm (1 inch) piece of fresh ginger finely chopped
Salt and pepper from the mill
5 x 5 15mlsp (teaspoons) Olive Oil
6 slices of white crusty (bloomer type) bread
6 sprigs Basil, roughly chopped
4ozs of butter

What you do is:

  • Mix the peppers, spring onions, tomatoes ginger and garlic together.
  • Season the mixture and toss it in the oil and placing the lot in a shallow roasting tray.
  • Cook it in the oven medium to hot heat for twenty minutes or until the peppers are cooked but slightly crunchy.
  • Toast the bread cutting each piece into half, spread with butter liberally.
  • Place a slice of toast onto 6 side plates and top each one with the roasted vegetables pouring on any residual juices for added flavour.