Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
This recipe is a preview
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.
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
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.