Roasted Peppers and Cherry Tomatoes

A delicious Mediterranean starter that is very quick and easy.

1. 1

   Preheat the oven to a medium-hot heat. Cut the peppers lengthways, carefully cutting through the stalk so that half remains intact in each piece. Take out the seeds. With your hands, rub the peppers inside and out with olive oil. Place the peppers in a roasting tray so that they are snug together. Halve the cherry tomatoes and put them in the peppers cut-side up. Sprinkle the slices of garlic over the dish (3-4 slices per half pepper). Drizzle olive oil over the top and season with salt. Put in the oven for about half an hour until they are slightly blackened round the edges but not burnt. Serve immediately. If you wish, you can replace the cherry tomatoes by goats cheese.