John Myers
Spring Onions with Chili Peppers and Tomatoes
The perfect spring onions with chili peppers and tomatoes recipe with a picture and simple step-by-step instructions.
- 10 small Medium hot chili peppers
- 2 bunch Spring onions fresh
- 6 fully ripe Tomatoes
- 2 tablespoon Olive oil
- 1 half a teaspoon Dried rosemary
- 1 half a teaspoon Dried thyme
- 3 Pinches Fleur de sel
- Aluminum foil
- Brush an ovenproof dish with a little olive oil. Preheat the oven to 180 degrees.
- Wash the vegetables and pat dry again, cut the spring onions into finger-length pieces, score the tomatoes crosswise at the top, the chillies stay whole. Put everything mixed in the oven dish, drizzle with the remaining oil and sprinkle with the spices.
- Cover the tin tightly with aluminum foil and cook the vegetables in the preheated stove for about 40 minutes. Just before serving, add a little fleur de sel on top and enjoy.
- I served lamb chops and potatoes with it, which went very well with the vegetables.
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