When peppers are roasted their flavour sweetens and intensifies. The flesh becomes juicy and soft and they really are one of summer's treats.

Serves 4

Ingredients

4 red peppers

12 cherry tomatoes

2 garlic cloves, sliced thinly

4 sprig fresh thyme, oregano or basil

1 Tbsp pomegranate molasses

2-3 Tbsp extra virgin olive oil

Sea salt and cracked pepper

Method

Preheat the oven 210C

Slice the peppers in half through the stalk to the base, carefully scoop out the seeds and any membrane.

Place all the peppers, cut side up on a oven proof dish.

Fill the cavity with the slivers of garlic, cherry tomatoes and herbs, season with salt and pepper.

Mix the pomegranate with the olive oil and stir to combine.

Drizzle over the peppers.

Roast in the hot oven for 10-15 minutes or until the peppers, start to blister, get juicy and start to soften.

Remove and cool a little before eating.

I like to place them on a large platter with all the juices drizzled back over them.  Peppery rocket leaves and lots of good quality bread to mop up all the juices.