Red-Pepper & Tomato Vegetable
Ingredients
- 3 red peppers ⓘ
- 2 yellow peppers ⓘ
- 250 g cherry tomatoes ⓘ
- 25 g pine nuts ⓘ
- 2 shallots ⓘ
- 2 cloves of garlic ⓘ
- 3 Tbsp olive oil ⓘ
- 1 Tbsp sugar
- 3 Tbsp balsamic vinegar ⓘ
- 200 ml white wine can also done with red wine if one wants a stronger flavor)
- seasoning and cayenne pepper ⓘ
- 1/2 bunch fresh terragon ⓘ
Instructions
- turn on oven grill
- quarter and deseed peppers, place on baking sheet on second highest shelf in oven and grill 7-10 min or until skin comes up in black blisters.
- Take out and let cool down in plastic bag or covered with damp tee towel.
- Roast pine nuts in dry non stick pan until brown.
- Finely chop shallots and garlic, fry in olive oil, sprinkle sugar over and let caramelise.
- Deglaze with wine and balsamic vinegar and reduce to 1/3.
- Season and add cayenne pepper.
- Chop tarragon leaves coarsely, halve cherry tomatoes, take skin off the peppers and cut pieces obliquely.
- Finally put everything together and heat up before serving but do not let cook again.
Nutrition & Diet Analysis (per serving)
678
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).