Friday, December 19, 2008

Roasted Vegetables

Roasted Vegetables


4 large bell peppers (red/orange/yellow NOT green), chopped roughly
2 medium tomatoes, chopped roughly
6 cloves garlic, crushed
3 medium onions, quartered and sliced
2 tsp salt
5 tblsp olive oil

Optional for Spice Lovers

1 tsp cayenne pepper
2 tsps paprika
1 hot/2 medium hot chillis, chopped finely


1. In a large oven proof dish, mix all ingredients
2. Cook in oven at 200°C for 10-15 minutes

Serves : 4
Preparation time : 5 -10 mins
Cooking time : 10 - 15 mins


paris parfait said...

How is it that roasting vegetables makes the ones we don't normally like taste so much better? I am a huge fan of roasted vegetables and shall definitely be trying this at home!

Sylvie said...

I'm loving your blog Charlotte!
I learned a fun recipe some years ago...Oven Spiders.
Get some red beets, trim off the ragged root end, then trim the leaves off preserving about four inches of stem with the beet. Quarter the beets from stem to root tip, spread them on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast at 350F for about 20 minutes (or until soft when pierced). The result is warm tasty beets with crunchy spider-leg stems. Mmmm.


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