BAKED PEPPERS WITH TOMATO AND OLIVES

Do try this recipe, it is one of my favourites!! As you know I love Ina Paarman and her products. This is one of her recipes and I have used her Sun-dried Tomato Basting Sauce and seasoning but you can use what suits you.

Serves 5 – 6

• 3 red bell peppers seeded and cut into 1/8’s
• 2 yellow bell peppers seeded and cut into 1/8’s
• Garlic and Herb seasoning - about 3/4 teaspoon
• 200ml Sun-dried Tomato Basting Sauce or 1 cup peeled, diced tomatoes
• 3 cloves garlic cut into slivers
• 3 tablespoons olive oil
• ½ cup black calamata olives, pipped

Place the sliced peppers into a medium size ovenproof dish and season. Mix the basting sauce or tomatoes with the garlic and olive oil. Pour the sauce evenly over the peppers. Don’t be concerned if it looks too skimpy, as the dish bakes it draws its own juices from the peppers. Sprinkle the olives over. Cover the dish with damp greaseproof or brown paper – do not use foil or wax paper. Bake for 45 minutes at 220oC