Cumin roast peppers & tomatoes

Cumin roast peppers & tomatoes

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Cooking time

Prep: 5 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 6

Roasting brings out the best in lots of veg, but peppers have to top the list

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
116
protein
2g
carbs
10g
fat
8g
saturates
1g
fibre
3g
sugar
9g
salt
0.81g

Ingredients

  • 4 red peppers, deseeded and cut into large chunks
  • 3 tbsp olive oil
  • 2 x 300g packs cherry tomato on the vine (or use smallish tomatoes and halve them)
  • 1 tsp cumin seed
  • 100g fat green olives

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Method

  1. Put the peppers in a medium roasting tray (or an ovenproof frying pan will do) and splash with 2 tbsp of the oil. Season generously, then roast with the chicken at 200C/fan 180C/gas 6 for about 20 mins, until softened a little. Sit the bunches of tomatoes among the peppers, scatter the cumin over everything, then drizzle with the rest of the oil.
  2. Season again, then roast for about 10 mins until the tomato skins have split. Toss the olives through just before serving. Can be made up to a day ahead and served cold, or reheated in a hot oven for 5 mins.

Recipe from Good Food magazine, June 2007

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Comments

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reensrecipes's picture

This recipe is just soo delicious. I've made it time and again and the ingredients don't need adjusting at all - total perfection!!

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