Baked Peppers & Tomatoes – Cycling Picnic
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 here in Burgundy and in the summer, the proud vegetable patches that fill the tight valleys of famous wine villages are abundant with proud garlic , red tomatoes, scarlet peppers and dense parsley.
The Hungry Cyclist Lodge garden is also producing and so here is a recipes using 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
- 3 red peppers
- 3 ripe tomatoes
- 2 cloves of garlic, thinley sliced
- olive oil
- salt and pepper
- sprig of fresh thyme
- Chopped parsley
- Cut the peppers in half and scoop out the innards.
- Cover the tomatoes in boiling water from the kettle. Once cool peel of the skin and halve.
- Place half a tomato inside each of the pepper halves.
- Add a few slices of garlic to each half and seaon with the salt, pepper and thyme.
- Baking in the oven at 180 for 35 mins. Leave to cool over night.
- Serve at a picnic garnished with a little chopped parsley.
This entry was posted on Monday, August 12th, 2013 at 7:01 am and is filed under Bourgogne, Burgundy, Cycling & Food In Burgundy, Garden, Gourmet Cycling, Hungry Cyclist, Recipes, Wine & Cycling. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. Both comments and pings are currently closed.