Italian Roast Pepper Bolognese (servies 4-6)
 
 

 

 

This recipe has a fresh Mediterranean flavour.  Chop vegetables chunky or fine as you prefer.  You can also add courgettes, aubergines or celery to the recipe.  Serve with crusty bread, pasta, wraps, jacket potatoes or as an accompaniment to meat.

 

I like to serve it in individual oven proof dishes, sprinkled with grated cheese and browned in the oven - a great supper dish with friends or starter to a meal! 

 
 

 

 

 

 

 

Ingredients

 

1 red pepper

1 green pepper

1 yellow pepper

1 med onion

1 x 400g tinned chopped tomatoes

1 Tbs tomato puree

3 finely chopped sun dried tomatoes

250g Get Real Adzuki Beans

 

Marinade

 

2 cloves of garlic, crushed

1 Tbs olive oil

1 Tbs lemon juice

Pinch of thyme

Pinch of sage

Ground black pepper

Sea salt
 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


  1. Set hot oven to 200oC - 400oF or Gas mark 6.

 

  1. Put the marinade ingredients into a roomy bowl and whisk together.

 

  1. De-seed and dice the peppers and add to the marinade along with the onions and coat.

 

  1. Spread out on an oven tray and cook for 10 minutes - they should be quickly browned on the outside but not cooked through.  Put aside.

 

  1. Heat up remaining ingredients in a pan.

 

  1. Add roasted vegetables and all the marinade from the baking sheet.

 

  1. Stir and serve.