Assorted Roast Veggies
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 red Bell pepper (cut in half lengthways and deseeded)
- 4 Tbsps olive oil
- 12 stalks Asparagus
- 4 large Tomatoes (cut into quarters)
- 2 Red onions (thickly sliced)
- juiced lemons
- 1 cup black Olives
- shaved Parmesan (to garnish)
Preparation
Kitchen utensils
1 Box grater, 1 Citrus juicer, 2 Bowls, 1 Cutting board, 1 Small knife, 1 deep bowl, 1 Immersion blender, 1 kleine Skillet, 1 Wooden spoon, 1 Tablespoon
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Brush the bell peppers with a little oil, place on a cookie sheet and roast in the oven, skin side up, for 15 minutes or until the skin is charred.
2.
Meanwhile, trim the asparagus and plunge into boiling salted water for 3 minutes. Drain, refresh in cold water and pat dry with kitchen paper.
3.
Remove the bell peppers from the oven and turn the temperature down to 150ºC (130º fan) 300ºF, gas 2. Brush the tomato quarters with a little oil and place on a cookie sheet. Bake in the oven for 15 minutes.
4.
Peel the skins away from the bell peppers, roughly chop the flesh and drizzle with a little oil.
5.
Heat a griddle pan until very hot. Brush the onion slices with a little oil and cook in the griddle pan for 2 minutes on each side.
6.
To serve, arrange the roast bell peppers, asparagus, tomatoes and onions onto plates. Drizzle over the remaining oil and the lemon juice, season with salt and pepper and garnish with the olives and shaved parmesan.
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