These roasted vegetables are simply delicious! Serve them on their own or with just about any protein or with rice or potatoes or whatever. They are also great with pasta, in a lasagne or in a quiche or omelette.
This dish is vegetarian and vegan.
Cut all of the vegetables into large pieces about the size of a man’s index finger.
3 large mixed sweet peppers, various colours, deseeded and cut into fingers
3 medium courgettes, cut into fingers
2 large red onions, peeled and cut into fingers
1 ½ tablespoons tomato puree, slackened in a little cold water
A very large bunch of flat leaf parsley, coarse stems removed, roughly chopped
1 tsp dried oregano
¾ tsp salt
2 to 3 tsp ground black pepper
3 to 4 tablespoons olive oil
Place all of the ingredients in a roasting tin, mix well and roast until soft and slightly coloured. This will take between 45 minutes and 1 hour depending on the heat of your oven and the size of your roasting tin. Stir the vegetables a couple of times during the cooking period.