Pepper and basil pots

SERVES 4 V D P C
1 tsp olive oil
2 shallots, finely chopped
2 garlic cloves, crushed
2 red bell peppers, peeled, seeded, and sliced into strips
1 orange bell pepper, peeled, seeded, and sliced into strips
4 tomatoes, thinly sliced
2 tbsp shredded fresh basil
pepper
salad greens, to serve

Method

1. Lightly brush 4 ramekin dishes with the oil. Mix the shallots and garlic together in a bowl and season with pepper to taste.
2. Layer the red and orange bell peppers with the tomatoes in the prepared ramekin dishes, sprinkling each layer with the shallot mixture and shredded basil. When all the ingredients have been added, cover lightly with plastic wrap or parchment paper. Weigh down using small weights and leave in the refrigerator for at least 6 hours, or preferably overnight.
3. When ready to serve, remove the weights and carefully run a knife around the edges. Invert onto serving plates and serve with salad greens.

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