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Roast peppers and shallots with basil, parsley and feta

As a chef, I love good produce and simple recipes highlighting these wonderful seasonal produce. The recipes are simple and completely dependent on the wonderful flavours natural to the vegetable. This is one of those fabulous recipes.

Roasted peppers are one of my favourite ingredients; actually, roasted anything is high on my list of things to enjoy. I love using a variety of peppers for their bright colours, shapes and different flavours. This simple side dish can also be served as an appetizer or a salad. The peppers shine with the sweet roasted shallots and are complimented by the feta cheese, herbs and salt. Elegant, eye-catching on the tables and delicious, this is healthy eating redefined.

Gill Meller has been part of the River Cottage team for years, working closely with Hugh Fearnley-Whittingstall. He has continued with the same theme: simple, elegant foods without fuss. His recipes highlight Britain's fresh and fantastic produce in simple recipes that shine. He has been accredited with changing British cuisine through his work and is one of the leading voices in a healthier and tastier British cuisine. Root Stem Leaf Flower is the first book of his that I own and will not be the last. The recipes are vibrant and unique, simple fare that shines on the table. You will see me cook from here often.

For more recipes from this cookbook, click here.


4-5 peppers of different varieties and colours

20-25 shallots, peeled and halved if large

Olive oil spray

Salt, to taste

1/2 teaspoon pepper

A handful of basil, roughly torn

A handful of parsley, roughly torn

Feta cheese, crumbled

Preheat the oven to 350° F.

Half the peppers and remove the seeds and ribs. You can leave the stems on if desired.

Layer them on a lined baking sheet, cut side up, and fill in with the shallots. You can be haphazard about this and get a few shallots into each pepper. Spray with oil and sprinkle with salt and pepper.

Bake the peppers for 60 minutes. The shallots will be super soft, and the peppers will be charred in spots. Remove and cool.

To serve, sprinkle with the basil, mint and the feta. Serve warm or at room temperature.

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