Slow-roasted tomatoes & capsicum with thyme
Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 large green capsicum
- 1 large red capsicum
- 1 red onion
- 8 roma tomatoes
- 1tablespoons balsamic vinegar
- 1 pinch pepper (for seasoning)
- 1tablespoons olive oil
- 1tablespoons fresh thyme leaves
- 1 pinch sea salt ground (to taste)
Nutrition per serving
380kJ / 91Cal
380 Kilojoules or 91 Calories
4% of daily energy intake*
Protein
2.2grams
Fat
4.5grams
Carbs
9.8grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat a barbecue with roasting hood on low heat. Line a roasting pan with baking paper.
Step 2 of 6
Halve red and green capsicum.
Step 3 of 6
Remove seeds and thickly slice. Halve tomatoes. Cut onion into 8 wedges. Place vegetables in the prepared roasting pan.
Step 4 of 6
Drizzle with olive oil and balsamic vinegar. Sprinkle with fresh thyme leaves and season well with salt and pepper.
Step 5 of 6
Place pan on barbeque and cover with lid. Cook for 50 minutes, tossing occasionally, or until vegetables are tender.
Step 6 of 6
Transfer to a serving platter. Drizzle with a little extra olive oil. Season with salt and pepper. Sprinkle with extra thyme leaves and serve.
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