Roasted red vegetables with ginger and garlic
prep: 15 minutes
cook: 45 minutes
serving: 8
Nutrition Facts
each serving
KCal
106
Carbs
14.5g
fiber
1.7g
Protein
2.4g
Fat
3.2g
Saturates
0.5g
Sugars
11.8g
Salt
0.02g
Fruit/Veg Portion
3
Ingredients
all 8 types- 2 tbsp extra-virgin olive oil
- 12 plum tomatoes, cut in half (stem to tip)
- 4 red peppers, deseeded, cut into eighths
- 3 red onions, quartered
- 5cm piece root ginger, peeled and chopped
- 12 cloves garlic (unpeeled)
- 4 big sprigs thyme
- freshly ground black pepper
Directions
6 steps in totalStep 1
Preheat the oven to 200ºC/gas 6.
Step 2
Add half the oil to a large, shallow ovenproof dish and pack in the tomatoes, peppers and onions into a single close layer.
Step 3
Sprinkle with ginger and tuck garlic cloves and sprigs of thyme among them.
Step 4
Drizzle over the remaining oil and season with pepper.
Step 5
Turn so that everything is evenly coated then slide into the oven, uncovered.
Step 6
Roast for about 40–45 minutes, turning occasionally, until tender and patched with brown. Serve hot or warm.
PRINT
I MADE IT
