Baked Peppers With Tomato And Olives Recipe

Name: Baked Peppers With Tomato And Olives Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 med Aubergines, sliced into 1cm thick rounds; 1 tsp Salt; 3 x Red bell peppers, seeded and cut into 1/8's; 3 x Yellow bell peppers, seeded and cut into 1/8's; 1 x Ina Paarman's marinate-in-a-bag, Italian tomato flavour; 2 Tbsp. Fresh basil or possibly origanum, minced Freshly grnd black pepper; 5 x Cloves garlic, cut into slivers lengthways; 60 ml Extra virgin olive oil; 50 gm Black calamata olives, seeded Minced parsley for garnish; 42 gm Grated parmesan cheese

Servings: persons

1
Sprinkle the aubergines with salt and allow to stand for 30 min in a colander.
2
Rinse briefly.
3
Place aubergines and peppers into the marinade, massage gently and allow to marinate at room temperature for 30 min.
4
Shake vegetables and marinade out of the bag into a medium sized ovenproof dish.
5
Sprinkle over basil, freshly grnd black pepper, garlic and extra virgin olive oil.
6
Do not be concerned if the vegetables look too dry, as the dish bakes, it draws its own juices from the peppers.
7
Finally sprinkle the olives over and cover the dish with damp greaseproof or possibly brown paper - don't use foil.
8
Bake for 50-60 min at 200C/400F.
9
Garnish with parsley.
10
Pass parmesan cheese and fresh bread at table.

5348

kcal

Calories

332

Fat

169

Carbs

446

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 med Aubergines, sliced into 1cm thick rounds, 1 tsp Salt, 3 x Red bell peppers, seeded and cut into 1/8's, 3 x Yellow bell peppers, seeded and cut into 1/8's, and more.

Yes, Baked Peppers With Tomato And Olives Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!