Slow-cooked summer blush
- Good Food team
Save recipe
Serves 20
Easy
Prep: 30 mins
Cook: 2 hrs
A star rating of 5 out of 5.3 ratingsRate
loading...
Superhealthy - counts as 2 of 5-a-day
Easily doubled
Easily halved
Healthy
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
15 red peppers
quartered and deseeded
-
15 ripe plum tomatoes
quartered
-
2 heads of garlic
broken down into individual unpeeled cloves
-
6 tbsp extra-virgin olive oil
-
1 tbsp golden caster sugar
-
3 tbsp red wine vinegar
-
handful thyme
sprigs
-
3 handfuls basil leaves
roughly torn
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal84
-
fat4g
-
saturates1g
-
carbs11g
-
sugars10g
-
fibre3g
-
protein2g
-
salt0.03g
low
Ad
Method
-
step 1
Heat oven to 160C/fan 140C/gas 3. In a large, deep roasting pan, gently toss everything, except the basil, together, then season.
-
step 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.
-
step 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.
Recipe from Good Food magazine, June 2006
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.3 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...