Saturday, 24 May 2008

Mixed Roasted Vegetables

1/2 yellow pepper, seeds removed
1 red pepper, halved and seeds removed
1/2 a courgette, halved lenghteays
1 tsp dried oregano
fresh mint leaves picked and chopped
Olive oil
salt and pepper
Juice of 1/2 a lemon
a splash of red wine vinegar
  1. Prehead oven to 220c

  2. chop fennel and peppers into 1 " chunks and slice the courgette

  3. Toss the vegetabels together with the oregano, mint and oil

  4. Season with salt and pepper and place on a baking tray

  5. Roast in the oven for half hour.

  6. Remove and allow to cool then finely chop until mixture looks spreadable

  7. Add more oil and lemon juice and a splash of wine vinegar

NB - No yellow peppers if your on IPD


Raquel said...

Mmmmm that looks good. Kind of like a vegetable bruschetta spread? I would definitely eat that. Fennel is hard to find around here, tho.

Marie said...

I bet that would be tasty on anything. I can see it served with some crusty bread rolls or atop some steamed rice. Delicious!

Sylvie said...

That would go with just about everything!