Piedmont roasted peppers

Forgive me for being delinquent in posting – busy week and been eating mostly leftovers and stuff from the freezer.  I did try a new recipe for Moroccan Chicken which I found very bland so will stick with my original recipe which I think is yummy!  Recipe for that will come later  in the year.  Meantime got this in from cousin in Greece. Looks great and she says it is super easy! Of course she then had to just show off and send over a picture of breakfast that she picked (pomegranates, figs and yogurt – see bottom of post) – Oh so European!

Piedmont roasted peppers
(yes, it’s an Italian recipe, but works in Greece too! Super easy, super yummy!)

4 large Red Peppers (these long ones are ubiquitous here-can’t get bell peppers-these are yummier anyway!)
4 medium tomatoes
8 anchovy fillets, drained
2 cloves garlic
Olive oil
fresh black pepper
Basil leaves

Use a shallow roasting tray

Halve the peppers, taking out the seeds and membranes, lay them in a lightly oiled baking tray. Skin the tomatoes (can’t always be bothered to do this!) and quarter them and put two quarters in each pepper half.
Snip anchovy fillets in half into rough pieces and scatter over peppers. Slice the garlic thinly and do the same. Drizzle oil over peppers and season with pepper (no salt needed, the anchovies are salty).
Put in a 350 oven for about an hour.
Scatter with basil leaves before serving. Good at room temperature or hot.

Here is the breakfast pic – I am too jealous!

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