Each Wednesday, our CSA box arrives – overflowing with all sorts of seasonal goodness.   In recent weeks, we have enjoyed the most delicious strawberries, crisp green beans, snap peas and spring carrots.   This past week, we had a new addition – sweet yellow peppers.

I have to admit, I was a bit stumped at first.  What to do with these little golden beauties?  I am not a big fan of raw peppers – a bit to waxy and tough for my liking (unless well hidden in a chopped salad).  They were too small to be stuffed.  Roasting them is always a tasty alternative but I was looking for something a bit more “summery”.

Once again, Nigel Slater’s book Tender provided some much needed inspiration.   I ended up playing with his baked pepper recipe a bit, making use of what I had on hand.  The prep work was simple and quick  – the outcome delicious.  I ended up eating mine straight out of the pan.  But it would also make for a great sandwich with goat cheese or over some brown rice with sautéed greens.  Food for thought.

1. Preheat the oven to 400 degrees.
2. Cut the peppers in half, remove the stems and seeds and place cut-side up in a heavy-duty baking dish
3. Slice the tomatoes into quarters or eighths. Sprinkle them with a pinch of salt & pepper before layering them in and around the peppers.
4. Pour a little olive oil on each.
5. Bake for about 45 minutes, until the peppers and tomatoes are soft.
6. Drizzle with a bit of balsamic vinegar before serving.

Serves 4.

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