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Roasted red vegetables with ginger and garlic

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This healthy, spicy dish makes an ideal side dish or can be served with rice or baked potatoes for a filling meal. With thanks to celebrity chef Sophie Grigson for this recipe.
Serves
8
Prep
15 minutes
Cook
45 minutes
Each 203g serving contains (excludes serving suggestion)
KCal
94
Carbs
11.7g
Fibre
4.8g
Protein
2.4g
Fat
3.5g
Saturates
0.60g
Sugars
9.7g
Salt
0.10g
Portion Fruit & Veg
2
Ingredients
Ingredients
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
Method
  1. Preheat the oven to 200ºC/gas 6.
  2. Add half the oil to a large, shallow ovenproof dish and pack in the tomatoes, peppers and onions into a single close layer.
  3. Sprinkle with ginger and tuck garlic cloves and sprigs of thyme among them.
  4. Drizzle over the remaining oil and season with pepper.
  5. Turn so that everything is evenly coated then slide into the oven, uncovered.
  6. Roast for about 40–45 minutes, turning occasionally, until tender and patched with brown. Serve hot or warm.
Chefs tips
  • Once cooked, you can easily squeeze the garlic out of its skin by pressing between your thumb and forefinger.
  • Turn this into a pasta sauce by roughly chopping the finished dish and stirring through cooked pasta.
  • Freezing instructions: Freeze in a bag. Defrost in a microwave and use as a sauce for pasta.
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