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.

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Vegetables

Appetizer

Ingredients

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

directions

Total:

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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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Roasted Vegetables

Ingredients

directions