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Dinner with Rukmini

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

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The Roasting Tin Around the World

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

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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.

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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

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From the book: The Roasting Tin Around The World

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