Slow Roasted Peppers
Slow roasting the peppers in this way releases their juices and sweetness
Garlic cloves, minced
Extra virgin olive oil
1/4 cup (25g)
Parmesan cheese, grated (optional)
Preheat oven to 120°C fan/140°C electric/gas mark 1/250°F.
Chop all peppers. Toss with olive oil, minced garlic and a good pinch sea salt and pepper.
Roast for at least 3 hours checking and stirring every 30-40 mins to avoid the vegetables sticking to the pan.