Red-Pepper & Tomato Vegetable Recipe

Name: Red-Pepper & Tomato Vegetable
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
turn on oven grill
2
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.
3
Take out and let cool down in plastic bag or covered with damp tee towel.
4
Roast pine nuts in dry non stick pan until brown.
5
Finely chop shallots and garlic, fry in olive oil, sprinkle sugar over and let caramelise.
6
Deglaze with wine and balsamic vinegar and reduce to 1/3.
7
Season and add cayenne pepper.
8
Chop tarragon leaves coarsely, halve cherry tomatoes, take skin off the peppers and cut pieces obliquely.
9
Finally put everything together and heat up before serving but do not let cook again.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 red peppers, 2 yellow peppers, 250 g cherry tomatoes, 25 g pine nuts, and more.

Yes, Red-Pepper & Tomato Vegetable falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red-Pepper & Tomato Vegetable

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