Roasted Vegetables

Recipe courtesy of "Superfoods: Nutrient-Dense Foods to Protect Your Health" by Michael van Straten and Barbara Griggs, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.

Roasted Vegetables

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    1 red pepper, cored, deseeded, and cut into chunks 4 cloves garlic, crushed
    1 yellow pepper, cored, deseeded, and cut into chunks 4 tbs olive oil
    2 onions, quartered Salt and black pepper
    2 medium-sized or 4 small courgettes, thickly sliced 1 bunch fresh coriander, basil, or parsley, chopped
    8 cherry tomatoes


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    • 1

      Preheat the oven to 200°C/400°F/gas 6. Arrange all the vegetables and the garlic in a shallow roasting tin. Add the olive oil, and push the vegetables around until they are well coated with the oil. Sprinkle with a little salt and pepper, and roast in the oven for about 40 minutes, stirring once or twice. The vegetables should be tender and just starting to turn golden-brown. Sprinkle with the chopped fresh herbs.

    • 2

      Serve these vegetables with plain brown rice, couscous, or bulgur for an appetizing and colourful supper. The vegetables are also a delicious accompaniment to the Sunday roast, grilled fish or meat, or to a simple omelette.

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