Oven roasted marrow with sweet peppers and garlic
Average rating:
This recipe will accompany just about anything or can be turned into a main meal hot 'salad' with some crumbled goat's cheese added before serving
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Cooking time: 45-50 mins
Ingredients
Marrows don't have to be huge! Most supermarkets and greengrocers now stock smaller versions that are suitable for about six servings.
- 1 small marrow
- 1 small red pepper, de-seeded and roughly chopped
- 1 yellow pepper, de-seeded and roughly chopped
- 4 medium onions, peeled and sliced into thick wedges
- 2 large cloves garlic, chopped or sliced
- 1 handful fresh rosemary sprigs
- 3tbsp olive oil
- 450g (1lb) cherry tomatoes
- Salt and ground black pepper
Method
- Preheat the oven to 220°C (425°F, gas mark 7). Top and tail the marrow then cut into large bite-size chunks.
- Put the marrow, peppers and onions in a large roasting tin. Sprinkle with the garlic, rosemary and seasoning. Drizzle the oil over, then mix thoroughly to coat everything.
- Roast on the highest shelf of the oven for 15 mins. Stir the cherry tomatoes into the vegetable mixture then return to the oven for a further 15-20 mins, or until the vegetables are tender and turning golden brown at the edges. Serve straight away or cover and keep warm in a low oven.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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