John Myers
Contents
show
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 100gCalories: 458kcalCarbohydrates: 2.9gProtein: 0.6gFat: 50.1g
