Category: Cider vinegar – Creamy red pepper soup – olivemagazine

Heat the oven to 220C/fan 200C/gas 7. Put the red pepper halves on a large shallow tray, skin-side up, and the tomatoes, cut-side up. Nestle in the onion wedges, whole garlic cloves and most of the thyme sprigs in and around the red peppers, and drizzle over the olive oil to coat the veg. Source

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