Slow-cooked summer blush
Superhealthy - counts as 2 of 5-a-day
Difficulty and servings
Serves 20
Easily doubled
Preparation and cooking times
Prep 30 mins
Cook 2 hrs
Super healthy
- Heat oven to 160C/fan 140C/gas 3. In a large, deep roasting pan, gently toss everything, except the basil, together, then season.
- 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.
- 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, sugar 10g, salt 0.03 g
Recipe from Good Food magazine, June 2006.
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http://www.bbcgoodfood.com/recipes/2595/
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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 2 hrs
Super healthy
Easily halved
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, sugar 10g, salt 0.03 g
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30 November 2007
weeble cooks rated and commented on this recipe
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29 August 2009
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