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Garlic roasted vegetables

Ingredients

  • 1 red pepper, deseeded and cut into large chunks
  • 1 green pepper, deseeded and cut into large chunks
  • 1 yellow pepper, deseeded and cut into large chunks
  • 300g courgettes, trimmed and cut into chunks
  • 4 tbsp olive oil
  • salt and freshly ground black pepper
  • 3 whole heads of garlic
  • 650g vine ripe tomatoes, quartered
  • 3 tbsp fresh basil leaves, roughly torn

Method

  1. Preheat the oven to 400F/200C/Gas 4. Toss the peppers and courgettes with 3 tbsp of the olive oil and season. Arrange into a roasting tin. Snip the top stalk off each garlic head and remove the outer paper like skin. Arrange randomly over the peppers and courgette and roast for
    20 minutes.
  2. Remove from the oven, add the tomatoes and drizzle with remaining oil. Return to the oven for a further 15 minutes. Scatter with fresh basil and serve with crusty bread.
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4 Serves 4 people
15 Preparation time of 15 mins
35 Cooktime for 35 mins
176
Calories
8.8%
12.5g
Sugar
14%
12.2g
Fat
17%
1.9g
Saturate
95%
0.1g
Salt
17%
of your Guideline Daily Amount (GDA)

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