Recipe by English_Rose
This colourful Mediterranean starter of juicy roasted peppers strewn with basil and garlic couldn't be simpler to make.
Top Review by TreeSquirrel
Here's the changes I made to suit my pantry: used canola oil -- instead of olive oil, used a garlic salt and parsley mix --instead of fresh garlic, added extra feta ( I love cheese! ), and left off the basil --I was out. I cooked my single serving in my toaster oven for 30 minutes and it was perfect! This was a super yummy dinner that was easy to throw together. I only wish I had made another serving for myself!
- 6 red peppers, halved and deseeded
- extra virgin olive oil
- 1 ounce basil
- 2 garlic cloves, chopped
- 12 chunks feta cheese