Ingredients
- 2 red and 2 yellow peppers
- 1 mini ciabiatta loaf – torn into pieces
- 6 tbsp olive oil
- Salt and pepper
- 1 orange, peeled and cut into segments
- 12 mixed stoneless olives
- 1 tbsp capers
- Some fresh basil
- Set the oven to 200 degrees.
- Put the whole peppers and torn up ciabatta on a roasting tray, then drizzle the olive oil over the top and turn everything in the oil and season generously.
- Place the tray in the oven for 15 minutes or so, then remove all the bread when golden and crisp.
- Continue to cook the peppers for another few minutes until they start to char and soften.
- Set the peppers aside to cool then peel and deseed, retaining all the juices.
- Cut the peppers into chunks and put in a bowl with the bread, roasted pepper juice, orange segments, olives, capers and basil. It is now ready to be packed for your picnic.
