Roasted Veggies a La Oliveringredients6 plum tomatoes4 long red peppers2 yellow peppersextra virgin
Roasted Veggies a La Oliveringredients6 plum tomatoes4 long red peppers2 yellow peppersextra virgin olive oil4 asparagus sticks4 sticks haricots verts (green beans y’all)1 tablespoon baby capers1 teaspoon paprika4 tablespoons extra virgin olive oil , plus extra for drizzling½ lemonmethodPreheat the oven to 220ºC/gas 7.Halve the tomatoes and place in a roasting tray with the peppers, asparagus and green beans.Drizzle with oil, sprinkle with sea salt and roast for 45 minutes, or until the vegetables are tender and blackened all over. Transfer the peppers to a wooden chopping board, peel off the skins immediately and discard. Deseed the peppers and chop.Add the tomatoes and any remaining juices from the roasting pan to the bowl with the peppers. Add the capers, paprika, 4 tablespoons of oil and the lemon juice, then season generously with sea salt and black pepper. Combine well with your hands and transfer to a serving bowl. Serve warm or cold, drizzled with a little oil.Edited recipe to add more fun veggies -- source link
#veggies#roasted vegetables