• Rich in vitamin C and carotenoids, peppers also contain luteolin, an important antioxidant and anti-inflammatory.

    Herb-roasted red peppers

    Serves: 4
    Cooking Time: 35 mins


    • 4 red peppers, halved and seeded
    • 125ml (½ cup) green olives, pitted
    • 125ml (½ cup) fresh oregano
    • 1 sprig fresh thyme
    • 2 red chillies, seeded and sliced
    • extra virgin olive oil
    • salt and freshly ground black pepper, to taste



    Preheat the oven to 180°C and line a baking tray with baking paper.


    Place the pepper halves skin-sidedown on the baking paper and top with the olives.


    Sprinkle with the rest of the ingredients and bake until cooked, about 30 minutes.