Ingredients
Serves Four
2 red peppers, deseeded and cut into wedges
1 yellow pepper, deseeded and cut into wedges
1 orange pepper, deseeded and cut into wedges
2 red onions, cut into wedges
3 tbsp olive oil
2 tsp dried oregano
1 garlic clove, crushed
½ lemon, zested
2 courgettes/zucchini, sliced into rounds
1 tbsp balsamic vinegar
2 tbsp pine nuts
sprigs of fresh oregano or thyme, to serve (optional)
Method
1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the pepper and onion wedges on a large baking tray. In a small bowl, mix together 2 tbsp of the oil with the dried oregano, crushed garlic and lemon zest. Season, then drizzle over the veg and toss everything together before spreading the vegetables out in an even layer.
2. Roast for 20 mins, then remove the tray from the oven and add the courgettes and remaining tbsp of oil. Toss everything together, then return to the oven for 15 mins.
3. Drizzle over the balsamic vinegar and roast for a final 5 mins.
4. Meanwhile, add the pine nuts to a dry-frying pan on a medium heat and toast gently for 30 secs-1 min until lightly golden.
5. Serve the roasted vegetables on a large platter or dish and sprinkle over the pine nuts and sprigs of fresh oregano or thyme (if using) to serve.
Each serving contains
Fat 14g Carbohydrate 19.5g Protein 5.6g Fibre 4.7g
From idea seen here
Related Posts
Roasting Red Peppers : Why do we, How do we, and more : Read it here
What Is the Difference Between Green, Yellow, Orange, and Red Bell Peppers? : Read it here
2 red peppers, deseeded and cut into wedges
1 yellow pepper, deseeded and cut into wedges
1 orange pepper, deseeded and cut into wedges
2 red onions, cut into wedges
3 tbsp olive oil
2 tsp dried oregano
1 garlic clove, crushed
½ lemon, zested
2 courgettes/zucchini, sliced into rounds
1 tbsp balsamic vinegar
2 tbsp pine nuts
sprigs of fresh oregano or thyme, to serve (optional)
Method
1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the pepper and onion wedges on a large baking tray. In a small bowl, mix together 2 tbsp of the oil with the dried oregano, crushed garlic and lemon zest. Season, then drizzle over the veg and toss everything together before spreading the vegetables out in an even layer.
2. Roast for 20 mins, then remove the tray from the oven and add the courgettes and remaining tbsp of oil. Toss everything together, then return to the oven for 15 mins.
3. Drizzle over the balsamic vinegar and roast for a final 5 mins.
4. Meanwhile, add the pine nuts to a dry-frying pan on a medium heat and toast gently for 30 secs-1 min until lightly golden.
5. Serve the roasted vegetables on a large platter or dish and sprinkle over the pine nuts and sprigs of fresh oregano or thyme (if using) to serve.
Each serving contains
Fat 14g Carbohydrate 19.5g Protein 5.6g Fibre 4.7g
From idea seen here
Related Posts
Roasting Red Peppers : Why do we, How do we, and more : Read it here
What Is the Difference Between Green, Yellow, Orange, and Red Bell Peppers? : Read it here
All the best Jan
12 comments:
Why does this blog always makes me hungry? Is it the photos, the recipes or the variety of dishes?
God bless.
...and fresh from the garden!
Gracias por la receta. Te mando un beso.
Looks so great, and I bet the aroma is great too.
This looks colourful and delicious.
Oh boy, this looks like a keeper! And perfect for right now!
That looks delicious.
So colourful and inviting!
This looks delicious, Jan! Thank you for sharing the recipe.
Warm, roasted vegetable salad....you had my attention as soon as I read those words.
Looks good and wonderful with fresh produce, Jan.
Looks like a great summer dish!
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