Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

This recipe is a preview

The Roasting Tin Around the World

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

Preview

Slow Roasted Peppers with Chilli, Lemon and Garlic Beans

Introduction

My favourite dish when working in a restaurant kitchen was peperonata – red and yellow peppers softened down slowly in a frying pan along with oil, garlic and onions until they almost melted. It was, as many good things are, time-consuming to make, so I wondered if one might achieve a similar result with oven cooking – and the answer is yes. With garlicky beans, this dish is perfect piled on to rounds of thickly sliced toasted bread.

Read more Read less

Ingredients

vine tomatoes, quartered
red pepper, thinly sliced
yellow pepper, thinly sliced
orange pepper, thinly sliced
olive oil
bay leaves
fresh rosemary
sea salt flakes
freshly ground black pepper
For the beans:
extra virgin olive oil
garlic, finely grated
chilli flakes
sea salt flakes
cannellini beans, drained and rinsed
lemon, zest only
To serve:
thickly sliced toasted bread

Preview

This recipe is a preview

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

From the book

More Stew Recipes


View all

Follow Rukmini on Instagram

For the latest announcements and everyday cooking tips

Follow
newsletter

Subscribe to Rukmini's newsletter

Get the latest recipes and cookbook news from Rukmini straight to your inbox.

From the book: The Roasting Tin Around The World

Close menu