INGREDIENTS 

• 4 large red peppers, halved and seeded
• 4 tomatoes, cut into quarters
• 3 garlic cloves, finely sliced
• 4 tbsp Sacla’ Reduced Fat Basil Pesto
• 5 tbsp. olive oil
• Salt & black pepper to taste
• 1 small handful basil leaves, to garnish

INSTRUCTIONS 

1. Preheat oven to 180°C/350°F/Gas mark 4
2. Arrange the peppers cut-side up in a baking dish
   
3. Put the tomatoes and garlic inside the cavities of the peppers
4. Spoon in the Sacla' Pesto and drizzle with oil
5. Season and roast for 45 minutes, until peppers are soft and tender and slightly golden
6. Spoon over juices and scatter with basil before serving