Roast peppers and tomato

(Serves 4 ­- 6)

  • 5 red peppers
  • 5 yellow peppers
  • 3 green peppers
  • salt and freshly ground black pepper to taste
  • 3 cloves of garlic, finely chopped
  • 50 ml olive oil
  • 2 cans (410 g each) All Gold Mediterranean Style Ratatouille

Preheat oven to 180 °C. Halve peppers. Remove seeds and cut peppers into strips. Put strips in a roasting dish and season with salt and black pepper. Sprinkle garlic and olive oil over. Pour over the All Gold Mediterranean Style Ratatouille and roast for about 1 hour. Remove and allow to cool. Garnish with fresh basil and freshly ground black pepper. Serve cold with blue cheese and a French loaf.