Slow-cooked summer blush

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1. Heat oven to 160C/fan 140C/gas 3. In a large, deep roasting pan, gently toss everything, except the basil, together, then season.
2. Place the vegetables in the oven, then roast for 2 hrs, undisturbed. Remove from the oven and leave to cool. If you want, drain the vegetables before serving and serve their juice on the side, or simply stir through the basil and correct the seasoning.
3. The vegetables can be roasted up to 2 days ahead. Cover and leave in the fridge, but bring out at least 4 hours before serving so the vegetables are served at room temperature.

Per serving

84 kcalories, protein 2g, carbohydrate 11g, fat 4 g, saturated fat 1g, fibre 3g, salt 0.03 g

Latest comments and suggestions

• weeble cooks

  30 November 2007

  weeble cooks rated and commented on this recipe

  

  Good as part of a bbq

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• Ann

  29 August 2009

  Ann commented on this recipe

  totally scrummy, the intensity of flavor +++

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• Louise

  22 September 2009

  Louise commented on this recipe

  Super recipe for a crowd. Have made it twice in ten days and everybody thought it was great. Very easy to make.

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Ingredients

• 15 red peppers , quartered and deseeded
• 15 ripe plum tomatoes , quartered
• 2 heads of garlic , broken down into individual unpeeled cloves
• 6 tbsp extra-virgin olive oil
• 1 tbsp golden caster sugar
• 3 tbsp red wine vinegar
• handful thyme sprigs
• 3 handfuls basil leaves , roughly torn

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Difficulty and servings

Serves 20

Easily doubled

Preparation and cooking times

Prep 30 mins

Cook min 2 hrs

Super healthy

Ingredients

• 15 red peppers , quartered and deseeded
• 15 ripe plum tomatoes , quartered
• 2 heads of garlic , broken down into individual unpeeled cloves
• 6 tbsp extra-virgin olive oil
• 1 tbsp golden caster sugar
• 3 tbsp red wine vinegar
• handful thyme sprigs
• 3 handfuls basil leaves , roughly torn

Per serving

84 kcalories, protein 2g, carbohydrate 11g, fat 4 g, saturated fat 1g, fibre 3g, salt 0.03 g

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