Rukmini Iyer Slow Roasted Peppers and Bean Stew | Easy Dinner

Ingredients

• 5 vine tomatoes, quartered
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 1 orange pepper, thinly sliced
• 2 tbsp olive oil
• 2 bay leaves
• 1 large sprig of fresh rosemary
• ½ to 1 tsp sea salt flakes
• Plenty of freshly ground black pepper
• 2 tbsp extra virgin olive oil
• ½ clove of garlic, finely grated
• ½ tsp chilli flakes
• ½–1 tsp sea salt flakes
• 1 x 400g tin of cannellini beans, drained and rinsed
• ½ lemon, zest only
• Rounds of thickly sliced toasted bread