This delicious dish serves 4-6 as a side dish or could be a part of a selection of grazing dishes. Many thanks to AGA Demonstrator Naomi Hansell for this recipe. You can catch up on Naomi's Facebook live on how to cook vegetables here.
3 red peppers, deseeded and cut into 6 pieces
2 red onions, peeled, root left intact, cut into 6 wedges
1 tbsp olive oil
1/2 packet of feta cheese, broken into chunks
2 - 3 tbsps pine nuts
1. Put the peppers and onions on to the roasting tray and drizzle with the olive oil and toss to coat.
2. Cook in the AGA roasting oven, on the 4th set of runners (quite low down in the oven) for 20 - 30 mins or so.
3. While the peppers are roasting, toast the pine nuts on the simmering plate either in a pan (no oil needed) or on a piece of Bake-o-Glide. This can also be done with a pan on the boiling plate and will toast more quickly.
4. Once the peppers are cooked, transfer to a serving platter, season with a little salt and black pepper and add the chunks of feta cheese and the toasted pine nuts. Serve warm or cold. Keeps well for several days in the fridge or up to a week without the feta and pine nuts on top.
To skin roasted peppers, simply coat a whole pepper with a very small amount of oil just rubbing in with your hands, then cook on the grid shelf for 30 mins or so. Once cooked, put the pepper in a bowl and cover with cling film and allow to cool. The skin with ‘sweat’ and can then be easily peeled and deseeded.