ROASTED PEPPERS AND TOMATOES RECIPES

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CUMIN ROAST PEPPERS & TOMATOES RECIPE | BBC GOOD FOOD



Cumin roast peppers & tomatoes recipe | BBC Good Food image

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

Provided by Jane Hornby

Categories     Buffet, Dinner, Lunch, Side dish, Vegetable

Total Time 40 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 116 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.81 milligram of sodium

ROASTED RED PEPPER AND TOMATO BRUSCHETTA RECIPE - FOOD.COM



Roasted Red Pepper and Tomato Bruschetta Recipe - Food.com image

I have tried many different bruschetta recipes and none of them quite tickled my tastebuds until I tried the recipe from Penny's Gourmet to Go. Be sure to refrigerate this at least 2 hours to allow the flavors to mix. You can use 3 (15 oz cans) chopped tomatoes in place of fresh tomatoes.

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 12 serving(s)

Number Of Ingredients 7

3 sweet red peppers, roasted
12 -18 roma tomatoes, chopped coarsely
9 garlic cloves, crushed
6 tablespoons olive oil
9 tablespoons balsamic vinegar
9 tablespoons fresh basil, chopped
French bread or French baguette

Steps:

  • Roasting the Peppers:
  • Place whole peppers on a cookie sheet and bake at 375 degrees 25-30 minutes or until the skin blisters.
  • Place the peppers in a paper or plastic bag to cool.
  • Remove the peppers from the bag when cool and remove the skin and discard. Discard seeds.
  • Chop peppers coarsely.
  • Making the Topping:.
  • Mix peppers, tomatoes, garlic, olive oil, vinegar and basil together and refrigerate 2 hours to blend flavors.
  • Assembly:.
  • Once topping is cooled, slice bread to about 3/4" thick.
  • Brush lightly with olive oil and toast in oven or grill.
  • Top with Tomato-Pepper mix and serve.

Nutrition Facts : Calories 82.5, FatContent 7, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 4.3, CarbohydrateContent 5, FiberContent 1.5, SugarContent 2.9, ProteinContent 1

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