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[shreena]

If you had lots of red peppers to use up, what would you cook?

I also have cherry tomatoes, feta, an aubergine (I think), and, if it's a herb/spice, I almost certainly have some of it in a cupboard somewhere.

Comments

[beckyc]

I'd probably roast them and have them with humous and freshly baked bread. But that just happens to be something I particularly like that requires little effort.

[pseudomonas]

Ratatouille?

[genie22]

I second this. It freezes well. Serve it up with polenta.

Also enjoy them chopped and lightly stir-fried with onions, garlic, chilli and mushrooms in pasta.

[khalinche]

I would grill them and then bottle them in olive oil. Or if I couldn't be bothered to do that, I would roast them with potatoes and garlic and rosemary and maybe halloumi.

[biascut]

I would grill them and then bottle them in olive oil.

I always mean to do this, and then I find that I've eaten them all before I got to the bottling stage.

[helixaspersa]

I would also probably roast them, e.g. with rosemary, garlic and balsamic vinegar, and then eat with good bread and some cheese. If I really had loads I might chop some of them and freeze to use later in soup/stew/whatever.

[shreena]

Hmm, the rosemary suggestions are intriguing me - for some reason, it's not a combination I've ever tried.

[aldabra]

Looks like a pasta sauce to me, minus the aubergine.

[kaberett]

Aubergine totally goes in pasta sauce. Chop it up into small lumps, fry the living daylights out of it along with some chilli and garlic; towards the end add the cherry tomatoes; red pepper I suppose could get sliced thinly and added to this. Crumble feta over the top. Ta-da!