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Cumin roast peppers & tomatoes

Cumin roast peppers & tomatoes

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Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Easily doubled
  • Easily halved
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal116
fat8g
saturates1g
carbs10g
sugars9g
fibre3g
protein2g
low insalt0.81g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2007

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Overall rating

Rating: 4 out of 5.1 rating

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