Cumin roast peppers & tomatoes
Roasting brings out the best in lots of veg, but peppers have to top the list
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Cook 35 mins
Vegetarian, Super healthy
- 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.
- 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.
Per serving
116 kcalories, protein 2.0g, carbohydrate 10.0g, fat 8.0 g, saturated fat 1.0g, fibre 3.0g, sugar 9.0g, salt 0.81 g
Recipe from Good Food magazine, June 2007.
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http://www.bbcgoodfood.com/recipes/4441/
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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 seeds
- 100g fat green olives
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This full-flavoured recipe is perfect in summer, it tastes as good hot it does cold
3
ratings
A great make ahead roast - it's delicous cold, or eat it straight out of the oven. Yum
4
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Cook 35 mins
Vegetarian, Super healthy
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 seeds
- 100g fat green olives
Per serving
116 kcalories, protein 2.0g, carbohydrate 10.0g, fat 8.0 g, saturated fat 1.0g, fibre 3.0g, sugar 9.0g, salt 0.81 g
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15 June 2008
Reensrecipes commented on this recipe
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