Cumin roast peppers & tomatoes

Name: Cumin roast peppers & tomatoes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 4 red peppers, deseeded and cut into large chunks; 3 Tbsps olive oil; 2 smallishs x 300g packs cherry tomato on the vine (or use smallish tomatoes and halve them); 1 teaspoon cumin seed; 100 grams fat green olive

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish? Cumin roast peppers & tomatoes could be a super recipe to try. One serving contains 113 calories, 1g of protein, and 10g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up peppers, olive oil, packs cherry tomato on the vine, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

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.

Ingredients you will need

Tomato

Whole Chicken

Peppers

Cumin

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Olives