Slow-cooked summer blush

Slow-cooked summer blush

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(2 ratings)

Prep: 30 mins Cook: 2 hrs


Serves 20
Superhealthy - counts as 2 of 5-a-day

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal84
  • fat4g
  • saturates1g
  • carbs11g
  • sugars10g
  • fibre3g
  • protein2g
  • salt0.03g
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  • 15 red peppers, quartered and deseeded
  • 15 ripe plum tomatoes, quartered
  • 2 heads of garlic, broken down into individual unpeeled cloves



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 6 tbsp extra-virgin olive oil
  • 1 tbsp golden caster sugar
  • 3 tbsp red wine vinegar
  • handful thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 handfuls basil leaves, roughly torn


  1. Heat oven to 160C/fan 140C/gas 3. In a large, deep roasting pan, gently toss everything, except the basil, together, then season.

  2. 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.

  3. 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.

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Comments, questions and tips

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24th Aug, 2010
Absolutely delicious and works well with any type of tomato.
22nd Sep, 2009
Super recipe for a crowd. Have made it twice in ten days and everybody thought it was great. Very easy to make.
29th Aug, 2009
totally scrummy, the intensity of flavor +++
30th Nov, 2007
Good as part of a bbq
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