Cumin Roast Peppers & Tomatoes
This colorful and flavorful roasted red pepper and tomato dish is a vibrant addition to any meal. Roasting the peppers and tomatoes enhances their natural sweetness, while cumin and olives add a savory depth of flavor. This dish can be enjoyed warm or cold, making it versatile for any occasion.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
35M
Prep Time
PT5M
Yield
Serves 6
Nutrition
- Calories: 116 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.81 milligram of sodium
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