Name: Cumin roast peppers & tomatoes
Cook time: 35 min
Total time: 40 min
Yield: 6
Cuisine: Moroccan
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 seed; 100g fat green olive

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Cumin roast peppers & tomatoes

Cumin roast peppers & tomatoes

Jane Hornby

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Serves 6

Easy

Prep: 5 mins

Cook: 35 mins

A star rating of 4.5 out of 5.2 ratingsRate

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

Easily doubled

Easily halved

Healthy

Vegetarian

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Fragrant roast chicken

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Ingredients

Nutrition

Units:

MetricUS

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 seed
100g fat green olive

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Nutrition: per serving

kcal116
fat8g
saturates1g
carbs10g
sugars9g
fibre3g
protein2g
salt0.81g

low

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.

Recipe from Good Food magazine, June 2007

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A star rating of 4.5 out of 5.2 ratings

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