Baked Peppers & Tomatoes

Another cycling tour here in Burgundy and this week I am lucky enough to have a couple of vegans cycling and tasting wine with me. On first inspection the Burgundian regime might not be the first choice for our animal-loving friends but one thing Burgundians do get right is growing first-class produce.

Most people who live in Cote D'Or  are involved in the growing and keeping of vines and this brings with it a understanding of growing all things. The importance of terroir does not only exist for vines , and in the summer months the proud vegetable patches that fill the tight valleys of famous wine villages are abundant with proud leeks, plump courgettes, red tomatoes, scarlet peppers and dense parsley.

The Hungry Cyclist Lodge gardens are also producing well this year and so here is a recipes using our garden tomatoes, garlic and peppers that I hope will keep my vegan guests cycling to the next wine tasting.

  • Wine Recommendation: Saint-Aubin Premier Cru Les Créots, Domaine Marc Colin, 2010

Serves 6 

  • 3 red peppers
  • 3 ripe tomatoes
  • 2 cloves of garlic, thinley sliced
  • olive oil
  • salt and pepper
  • sprig of fresh thyme
  • Chopped parsley
  1. Cut the peppers in half and scoop out the innards.
  2. Cover the tomatoes in boiling water from the kettle. Once cool peel of the skin and halve.
  3. Place half a tomato inside each of the pepper halves.
  4. Add a few slices of garlic to each half and season with the salt, pepper and thyme.
  5. Baking in the oven at 180 for 35 mins. Leave to cool over night.
  6. Serve at a picnic garnished with a little chopped parsley.