Roasted red peppers with tomatoes

Roasted red peppers with tomatoes

Any leftovers would be delicious served with cold cooked ham and continental sausages.

By , 21 September 2015
Roasted red peppers with tomatoes
  • Ready in: 55 mins
  • Serves: 4
  • Price: £1.30 per serving
Nutritional Info
Each 284g serving contains
  • Fat 6.3
    9%
  • Sat Fat 1
    5%
  • Sugar 13
    14%
  • Salt 0.08
    1%
  • Cals 139
    7%
of your reference intake.
Typical energy values per 100g: 205kJ/49kcal.
Ingredients
  • 1 each red, yellow and orange pepper, quartered and de-seeded
  • 1 red onion, cut into 8 wedges
  • 1 aubergine, cut into 2cm chunks
  • 2 tbsp olive oil
  • 250g pack baby plum tomatoes
  • 2 tbsp balsamic vinegar
  • Handful basil leaves
  • Lamb cutlets (or chicken), to serve
Method
  • Pre-heat the oven to 220C/200C Fan/Gas 7. Put the peppers, onion and aubergine in a roasting tin, drizzle over the olive oil and toss so that all the vegetables are coated. Cook in the oven for 25 minutes.

  • Add the baby plum tomatoes and stir thoroughly to move everything round the tin. Cook for a further 15 minutes.

  • Sprinkle over the balsamic vinegar and scatter with a few basil leaves. Serve with lamb cutlets or chicken.