Oven-Roasted Peppers with Baby Onions, Cherry Tomatoes and Herbs
Roasting vegetables in the oven is one of the simplest ways to bring out their flavour: the heat concentrates their natural sugars, lightly caramelises the edges and does away with heavy sauces. These roasted peppers with baby onions, cherry tomatoes, garlic and herbs make a versatile side dish that works for tonight's dinner and for several other recipes during the week.
Why roasting vegetables is worth it
Peppers, especially red and yellow ones, are a good source of vitamin C and carotenoids, and tomatoes provide lycopene, a pigment that is better absorbed when tomatoes are cooked with a little fat, such as olive oil. Roasting with little fat and without frying keeps the meal light, and the tray goes into the oven with almost no effort, leaving you free to prepare the rest of the meal.
- Difficulty: easy
- Preparation: 10 minutes
- Oven: 30 to 35 minutes
- Servings: 4 portions as a side dish
Ingredients
- 400 g mini peppers in different colours (or 3 large peppers: red, yellow and green), halved and deseeded
- 200 g small red and white baby onions, peeled (or 2 medium onions cut into wedges)
- 200 g cherry tomatoes
- 4 garlic cloves, crushed with the skin on
- 2 sprigs of rosemary and 3 sprigs of thyme
- 2 tablespoons olive oil (about 30 ml)
- Half a teaspoon of salt and black pepper to taste
Method
- Preheat the oven to 200 °C (or 180 °C fan).
- If you are using large peppers, cut them into strips 3 to 4 cm wide so they roast in the same time as the other vegetables.
- Brush a baking tray or roasting dish with a little olive oil, especially if it is not non-stick.
- Place the peppers, onions, cherry tomatoes and garlic on the tray in a single layer. Add the herbs, drizzle with the remaining olive oil, season with salt and pepper and toss everything with your hands.
- Cover with aluminium foil and roast for 15 minutes. This first stage steams the vegetables in their own moisture and makes them tender inside.
- Remove the foil, stir with a spoon and return to the oven, uncovered, for another 15 to 20 minutes.
- The vegetables are ready when the edges of the peppers are golden and the bottom of the tray starts to caramelise. Remove the herb sprigs and serve.
Tips for perfectly roasted vegetables
- Do not overcrowd the tray: if the vegetables are piled up, they steam rather than brown. For larger quantities, use two trays.
- Similar sizes: cutting everything into pieces of a similar size ensures even cooking.
- Garlic in its skin: this way it does not burn and turns creamy inside; at the end, simply squeeze it over the vegetables or onto a slice of bread.
- Finishing touch: a few drops of balsamic vinegar or lemon juice straight out of the oven balance the sweetness of the vegetables.
- Go easy on salt: the herbs and garlic add plenty of flavour, so half a teaspoon is enough for four portions. If you want to set some aside for a baby's purée, remove it before seasoning.
How to serve and use up leftovers
These vegetables go well with grilled fish, chicken, poached eggs or pulses. They can also be used in several ways over the following days:
- blended with a little stock as the base for a soup or a pasta sauce;
- mixed with chickpeas, rocket and fresh cheese in a warm salad;
- on slices of toasted wholegrain bread with a drizzle of olive oil;
- as a filling for an omelette or an oven-baked frittata;
- unsalted, blended with boiled potato for a little one's purée.
Store leftovers in a sealed container in the fridge for up to 3 days. If covered in olive oil in a clean jar, they should also be kept in the fridge and eaten within a few days.
In summary
Roasted peppers with baby onions, cherry tomatoes and herbs are a simple, colourful and flavourful side dish that is ready in about 40 minutes with very little work. The secret is to spread the vegetables out well on the tray, start covered and finish uncovered until they caramelise. With a single batch you get vegetables for your meal and a handy base for soups, salads and purées throughout the week.
