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Roast Bell Peppers, Red Onion and Tomatoes with Feta

Roast Bell Peppers, Red Onion and Tomatoes with Feta

These sweet bell peppers are a one-pan wonder, cooked in cast iron and an adaptable dish that works for serving as a side, on top of a salad, or spread over a pizza or a flatbread.

This recipe is an excerpt from our cookbook, Ooni: Cooking with Fire. “Although very simple, this dish is really delicious and incredibly versatile,” says Ooni Co-founder Darina Garland. “I like to have the ingredients on hand during busy moments so we can whip up a perfect lunch in minutes.”

Serves 4 as a side

½ red onion, chopped
8-10 cherry tomatoes, halved
2 bell peppers, deseeded and chopped
Leaves from 2 sprigs of rosemary, chopped
Olive oil
200g (7oz) feta cheese, crumbled
Handful of pine nuts
Sea salt
Freshly ground black pepper

Fire up your Ooni pizza oven. Aim for 450˚C (840˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer. Place your Skillet, Sizzler Pan, or Grizzler Pan inside to heat up.

Meanwhile, place the onion, tomatoes, bell peppers and rosemary in a bowl and toss with a drizzle of olive oil. Season generously with black pepper and a little salt (remember that salty feta is added later).

Once the pan is hot, add a little oil to the pan, followed by the onion mixture and cook for 1-2 minutes, or until lightly caramelised.

Remove the pan from your Ooni, top with the feta and pine nuts, then cook for another minute, or until the feta has started to melt. Serve warm.

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