R ecently, we had a street jumble sale; a good chance to get rid of unused things. I found myself evicting old pots, aprons and small bowls, but I couldn’t part with my platters. Because when it comes to serving vegetables, the platter is queen.
You can pile things up high (see Ottolenghi’s delis) and, on a platter, they look feast-worthy, abundant and colourful. Today’s recipe for beans, roast peppers and onions might be very simple, but plated on a platter, it feels (and perhaps even tastes) more special . Roast peppers, cannellini beans and crisp capers Serve with a sprightly salad and some bread – baguette or focaccia, say – on the side.
Prep 10 min Cook 1 hr 10 min Serves 4 3 large red peppers (about 600g), stalks, pith and seeds removed and discarded, flesh cut into 1cm-wide strips 2 red onions , peeled and cut into 1⁄2cm-wide slices Extra-virgin olive oil Fine sea salt 4 fat garlic cloves , peeled and minced 1 tsp dried oregano 800g tinned cannellini beans in water (ie 2 x 400g cans), drained 1 tbsp fresh lemon juice 3 tbsp brined capers , drained really well Warm bread , to serve Heat the oven to 200C (180C fan)/390F/gas 6. Put the peppers and onions in a large bowl, pour in five tablespoons of the oil and sprinkle over a half-teaspoon of salt. Toss with your hands, then tip out on to one large or two smaller baking sheets – the vegetables should lie toe to toe rather than on top of each other.
Roast for 55 minutes, mixing once halfway through, until red.
