Roasted peppers with garlic and anchovies recipe

A twist on a favourite starter, using sweeter Romano peppers

General info

Serves: 6


  • 6 Romano peppers, halved lengthways and seeds removed
  • 4tbsp balsamic glaze
  • 12 garlic cloves, peeled and sliced
  • 24 anchovies
  • 60 cherry tomatoes
  • 6tbsp extra virgin olive oil
  • fresh basil, to serve


  1. Heat the oven to 180C, 160C fan, 350F, gas 4. Line 1 or 2 roasting tins with foil and line up the pepper halves in them. In each half, add a drizzle of balsamic, a garlic clove, 2 anchovies and 5 tomatoes. Drizzle over the oil and some black pepper.
  2. Bake for 40 minutes then scatter with basil. Serve 2 pepper halves per person.

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