Cumin roast peppers & tomatoes

Cumin roast peppers & tomatoes

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(1 ratings)

Prep: 5 mins Cook: 35 mins


Serves 6
Roasting brings out the best in lots of veg, but peppers have to top the list

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal116
  • fat8g
  • saturates1g
  • carbs10g
  • sugars9g
  • fibre3g
  • protein2g
  • salt0.81g


  • 4 red peppers, deseeded and cut into large chunks
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 x 300g packs cherry tomato on the vine (or use smallish tomatoes and halve them)
  • 1 tsp cumin seed
  • 100g fat green olive


  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.

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Comments, questions and tips

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15th Jun, 2008
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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