Baked peppers and tomatoes

Baked peppers and tomatoes
July 1, 2017 Sophie Wishart

Want a tasty, healthy pregnancy snack or lunch? This baked vegetables recipe is packed with prenatal nutrients for a delicious addition to your pregnancy diet!

Super-sweet, super-colourful and super-delicious! Need any more reasons to make this? Just in case, it’s super-easy to prepare and a super-good to include in your healthy pregnancy diet! Red peppers are a great source of Vitamin A, rich in Vitamin C and contain plenty of B6 as well. Combined with tomatoes (lots of Vitamin C) this dish is a real winner.

Ingredients

1 red pepper
1 yellow pepper
1 red onion
2 garlic cloves
3 tomatoes (plum tomatoes are best)
A few black olives
½ tsp soft brown sugar
2 tbsp olive oil
1 tbsp balsamic vinegar
2-3 sprigs of rosemary

Method

  1. Cut the peppers into strips, slice the onions, quarter the tomatoes and place in a large roasting tin with the olives. Sprinkle over the sugar, drizzle with the balsamic vinegar and olive oil, season well.
  2. Cover with foil and put in a pre-heated oven ( 200oC/ 400oF) for 30 minutes.
  3. Remove the foil, add the sprigs of rosemary and return to the oven until the vegetables are tender (approx 30 mins).
  4. Serve hot or cold with plenty of crisp green salad and warm bread to mop up the juices.
Thanks!

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