Baked peppers with tomatoes and basil

This dish is cooked in one baking dish and is a great accompaniment to the chicken and courgette casserole. It serves 4 as a light lunch or 6 as a side dish.

4 red peppers, halved and seeded
300g cherry tomatoes, skinned and cut in half
20g while cherry tomatoes skinned
20ml dried oreganum
20ml fresh basil chopped
2 cloves garlic, finely chopped
50ml balsamic vinegar
30ml olive oil
50g black olives (optional)
feta and fresh basil leaves to garnish

Preheat the oven to 200C.
Place the peppers in a baking dish, skin side down and season lightly with salt and pepper. Place the tomatoes, garlic,  and herbs in the peppers. Drizzle with olive oil and balsamic vinegar.. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 30 minutes.
Remove from the oven and place in a serving plate. Drizzle over some of the coking juices and garnish with fresh basil, crumbled feta and olives.