Cumin roast peppers & tomatoes
Roasting brings out the best in lots of veg, but peppers have to top the list
- Prep: 5 mins
Cook: 35 mins
- Serves 6
- Easy
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 olives
Method
-
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.
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