John Myers
Pointed Peppers with Tomatoes and Onions
The perfect pointed peppers with tomatoes and onions recipe with a picture and simple step-by-step instructions.
- 6 Pointed peppers green
- 2 fully ripe Tomatoes
- 1 Size Onion red
- 1 Garlic clove chopped
- 2 tablespoon Extra virgin olive oil
- 1 teaspoon Spice mix **
- 1 teaspoon Pepper from the grinder
- 2 Pinches Chilli flakes
- 1 piece Aluminum foil
- 1 piece Fleur de sel
- Preheat the oven to 200 degrees; Brush an ovenproof dish with a little oil; wash the peppers and pat dry again; Halve the tomatoes and peel the large red onion, halve and cut into narrow wedges.
- Spread the vegetables in the pan (tomatoes with the cut surface facing up) and drizzle with the olive oil. Spread the chopped garlic over the tomatoes, sprinkle all the vegetables with the spices and seal the tin with the aluminum foil. Cook in the oven for about 40 minutes. Sprinkle some fleur de sel on top before serving.
- I served the spicy oven vegetables today with marinated lamb chops with hearty potatoes from the baking tray.
- ** I like to make the spice mix myself, and the recipe for it is here: Spices: Mixture for Mediterranean oven vegetables
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