CUMIN ROASTED TOMATOES
Roast sweet cherry tomatoes with smoky cumin for a no-fuss side dish that's ready in just a little over half an hour.
Provided by Inspired Taste
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper.
- In large bowl, toss all ingredients. Spread tomatoes in single layer on cookie sheet.
- Roast 25 to 30 minutes or until tomatoes begin to split and brown.
Nutrition Facts : ServingSize 1 Serving
GARDEN ROASTED TOMATOES WITH PEPPERS & ONIONS
This Is a quick & easy side dish from our garden. It is so simple fresh tasty and delicious. The tomatoes were given to my husband by a coworker, and the peppers are from our garden. It is quick summer side dish to accompany any meal. You can add what ever vegetables you like squash or zucchini, other fresh herbs & parsley ,...
Provided by Rose Mary Mogan
Categories Vegetables
Time 40m
Number Of Ingredients 10
Steps:
- 1. Wash, prep and chop the veggies that you plan to use for this dish. Add them all to a large bowl. Dry with a paper towel to remove any excess water.
- 2. Spray a Jelly roll style pan with nonstick cooking spray. add all the veggies in a single layer, then drizzle with olive oil and sprinkle with steak seasoning. Be sure all of the veggies are coated with the spices.
- 3. Place in pre heated 425 degree F. oven and roast for 20 to 25 minutes until veggies are tender and tomatoes begin to wither somewhat from the heat. Remove and serve immediately while still hot. NOTE: MAY ADD SOME FRESHLY SHREDDED PARMESAN CHEESE OVER VEGGIES WHILE STILL HOT IF DESIRED. It is really yummy.
PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES
This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.
Provided by amanda1432
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
- Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
- Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.
Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g
ROASTED PEPPERS WITH TOMATOES
Steps:
- 1. Preheat the oven to 425°F. Arrange the peppers, cut-side up, on an oiled baking dish to fit. Brush the peppers with some oil.
- 2. Place 4 garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow-pepper half and 4 yellow cherry tomatoes in each red pepper half. Sprinkle the peppers evenly with the capers, thyme, salt and pepper. Drizzle with the remaining olive oil. Bake for 35 minutes. Cool the peppers to room temperature.
- 3. To serve, arrange the peppers on a platter in alternating colors.
ROASTED PEPPERS WITH TOMATOES & ANCHOVIES
This vibrant dish has all the flavours of the Mediterranean for holiday dining at home
Provided by Jane Hornby
Categories Side dish
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
- Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.
Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium
PEPPER-CUMIN COOKIES
These cookies combine the banality of white sugar with the intensity of black pepper, the tartness of lemon zest and the pungency of cumin. When served with fruit - fresh, roasted or stewed - they will emphasize the fruit's natural sugariness. But when accompanied by a strong cheese like Roquefort or Stilton, the cookies turn indisputably sweet. Alone, they're a delightful combination of savory-sweet-spicy, reminiscent of a rosemary shortbread.
Provided by Molly O'Neill
Categories cookies and bars, crackers and chips, dessert
Time 25m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Put the flour, sugar, salt, lemon zest, cracked peppercorns and cumin in a food processor and pulse to combine. Add the butter and vanilla and pulse until mixture just forms a dough.
- Place the dough on a work surface and shape into 1-inch balls. Place them 2 inches apart on parchment-lined baking sheets and flatten each cookie with the palm of your hand. Bake until lightly browned, about 15 to 20 minutes, rotating the pans halfway through. Remove from the tray and place them on a rack to cool.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 44 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED TOMATO AND PEPPER SOUP
You'll want to capture the rich flavor of roasted tomato, pepper, onion and garlic in this colorful soup. Add cubed bread pieces for the perfect light vegetarian meal. -Debby Harden, Williamston, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place tomatoes and peppers, cut side down, in a 15x10x1-in. baking pan. Bake at 425° for 20 minutes. Turn tomatoes and peppers; bake 10-15 minutes longer or until skins are blistered and blackened., Immediately place peppers and tomatoes in a large bowl; cover and let stand for 10 minutes. Peel off and discard skins; coarsely chop tomatoes and peppers., In a large saucepan, saute onions in oil until tender. Add the garlic, cumin and coriander; saute 1 minute longer. Add the broth, tomatoes and peppers. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Stir in the bread, vinegar, salt and pepper; heat through. Sprinkle servings with cheese.
Nutrition Facts : Calories 193 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 781mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 6g fiber), Protein 8g protein.
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