Fennel Roasted Peppers

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C (390°F), fan 180°C (355°F), gas mark 6. Put the peppers, fennel, tomatoes, onion and garlic in a roasting tray and spray with the cooking spray. Scatter the thyme and season to taste, then roast for 30 minutes until the vegetables are softened and beginning to char.

Step 2

Remove the garlic cloves and squeeze out the flesh, discarding the papery skin. Combine the soft garlic with the balsamic vinegar.

Step 3

Fill the pepper halves with the other vegetables and serve drizzled with the balsamic dressing and some rocket leaves.