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oven baked peppers

oven baked peppers

Body&Soul Castelsarrasin

The sun shone and the market was full of the first Spanish peppers so spring came early as I slpit them in two, deseed them, drizzle olive oil over them slivers of plmp fresh garlic cloves and half a vine tomato grown near Perpignan, the first of the season, sprinkle chopped parsly and into a medium oven for half an hour to three quarters of an hour. Served warm as a starter with baguette to mop up the juices;