2tbspcaperssoaked in warm water for approx 15 minutes
1/4cupolive oil
1tspred wine vinegar
1/4tspblack pepper
2/3cuppitted olives
large handful basil
Instructions
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Wash the peppers and cut them into quarters, place them in a bowl along with the cherry tomatoes.
In a blender or food processor combine the crushed garlic, drained capers, olive oil, vinegar and pepper. Blend until the mixture is smooth and then pour it over the veggies, tossing to ensure they are well coated.
Lay the vegetables out evenly on a roasting pan or baking sheet and place in the oven.
Bake for 1 hour, adding the olives to the tray 30 minutes into baking.
The peppers should be very tender but not burnt once done. Place on a serving tray and sprinkle with fresh chopped basil. Enjoy!