Cumin roast peppers & tomatoes

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
41%
Cumin roast peppers & tomatoes
40 min.
6
126kcal

Suggestions


Indulge your senses with our delightful Cumin Roast Peppers & Tomatoes, a vibrant side dish that's not only bursting with flavor, but also caters to a variety of dietary preferences. Whether you're a vegetarian, vegan, or just someone seeking a delicious gluten-free option, this recipe fits the bill perfectly. It’s low in calories yet high in taste, making it an excellent addition to any meal.

The combination of sweet, succulent cherry tomatoes and robust red peppers creates a medley that is both satisfying and nutritious. Roasting these vegetables enhances their natural sweetness while infusing them with the warm, earthy aroma of cumin, transforming your dish into a culinary experience. Each bite is a celebration of textures and tastes, while the hearty green olives provide a delicious briny contrast.

Ready in just 40 minutes, this recipe is perfect for weeknight dinners, special occasions, or weekend gatherings. Prepare it ahead of time to serve chilled, or reheat it effortlessly for a warm side that complements any main course. Elevate your dining experience with this vibrant, healthy dish that is sure to impress your family and friends alike. Get ready to enjoy a plateful of color, flavor, and wholesome goodness!

Ingredients

  •  pasilla peppers red deseeded cut into large chunks
  • tbsp olive oil 
  • 600 packs cherry tomato on the vine (or use smallish tomatoes and halve them)
  • tsp cumin seed 
  • 100 fat olive green

Equipment

  • frying pan
  • oven

Directions

  1. 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.
  2. 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

Calories126kcal
Protein5.79%
Fat66.01%
Carbs28.2%

Properties

Glycemic Index
6.17
Glycemic Load
1
Inflammation Score
-9
Nutrition Score
13.398695733236%

Flavonoids

Apigenin
0.01mg
Luteolin
0.6mg
Kaempferol
0.03mg
Myricetin
0.01mg
Quercetin
0.88mg

Nutrients percent of daily need

Calories:125.99kcal
6.3%
Fat:9.98g
15.35%
Saturated Fat:1.37g
8.57%
Carbohydrates:9.59g
3.2%
Net Carbohydrates:6.64g
2.41%
Sugar:5.92g
6.58%
Cholesterol:0mg
0%
Sodium:274.9mg
11.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.97g
3.94%
Vitamin C:124.37mg
150.76%
Vitamin A:3042.87IU
60.86%
Vitamin E:3.47mg
23.12%
Vitamin B6:0.32mg
15.83%
Folate:50.03µg
12.51%
Fiber:2.95g
11.81%
Potassium:398.72mg
11.39%
Vitamin K:11.15µg
10.62%
Manganese:0.21mg
10.28%
Iron:1.37mg
7.63%
Vitamin B3:1.36mg
6.82%
Vitamin B1:0.08mg
5.64%
Copper:0.11mg
5.58%
Magnesium:21.63mg
5.41%
Vitamin B2:0.09mg
5.4%
Phosphorus:51.04mg
5.1%
Vitamin B5:0.38mg
3.84%
Calcium:28.55mg
2.85%
Zinc:0.36mg
2.41%
Selenium:0.75µg
1.07%