Roasted red peppers bring a rich, smoky flavor to the classic bruschetta that you won’t be able to resist. As I prepare this ...

Preheat the oven to 180°C/350°F/gas 4. Spread the peppers on a large roasting tin and drizzle over the olive oil. Roast the peppers for 30 minutes. Remove the peppers from the oven and carefully ...

Place the bread into a large bowl and season with salt and pepper, then mix in the olive oil, thyme and Parmesan ... then add the roasted vegetables. Bring to a simmer then turn off the heat.

Put the peppers in a small roasting tin and toss with the oil, ½ teaspoon of sea salt and lots of ground black pepper. Roast for 12–15 minutes, or until lightly browned and just softened.

I love it when baking spices and our cooking spices hit that oil and you smell their perfume ... and then I am going to add some chopped roasted red pepper. So into the food processor they ...

Drizzle with extra virgin olive oil, season with sea salt and freshly ... Arrange on a platter interspersed with warm roasted red pepper slices. Scatter some freshly roasted and slightly crushed ...