SLOW-COOKED SUMMER BLUSH

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Slow-cooked summer blush image

Superhealthy - counts as 2 of 5-a-day

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Supper, Vegetable

Time 2h30m

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium

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