Roasted Red Peppers and Cherry Tomatoes With Ricotta

Preheat oven to 200°C. Cut 600g red peppers into quarters, removing seeds and stems.

Toss peppers and 1 pint cherry tomatoes with 28g olive oil, salt, and pepper on a baking sheet.

Roast for 25–30 minutes until peppers are tender and lightly charred at edges.