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For a super simple and quick to prepare vegetarian recipe that looks beautiful and tastes even better it’s hard to go past whole roasted summer vegetables. The rich and juicy red colours and flavour of tomatoes and capsicum (peppers) is enhanced with a drizzle of good quality olive oil and a few deliciously roasted red onions and chilli.
For the best results make sure you choose ripe and good quality ingredients. Vine ripened or truss tomatoes look wonderful and usually have great flavour. Try to sample the tomatoes before you buy because even lovely looking tomatoes can be lacking in flavour.
This roast vegetable recipe is so effortless and the flavours are really outstanding. Serve as a side to a main meal or simply accompany with couscous, rice or crusty bread for a quick and very tasty light meal. The vegetables can be served hot or cold and would make a wonderful addition to summer BBQ’s, picnis’s or a casual dinner party, enjoy!!
Preparation Time: 40mins
Serves 4-6 {as a side}
- 6-8 truss/vine ripe tomatoes (still on the vine)
- 2 red capsicums (pepper)
- 1 yellow capsicum (pepper)
- 2 red onions
- 4-5 chillies
- 1/3 cup good quality olive oil
- freshly ground salt & pepper
Pre-heat the oven to 220°C/428°F
Slice the capsicums (peppers) in half leaving the stem on, deseed and remove the inner membranes. Slice the onions in half, leaving the skin on.
Place all the vegetables, cut side up, in a good-sized lightly oiled roasting pan or dish. Drizzle over the olive oil and sprinkle with freshly ground salt and pepper.
Place in the oven and roast for 30-35 minutes until vegetables begin to blister and golden slightly.
Remove from the oven and serve straight from the roasting pan.
Delicious either hot or cold they make a wonderful roast vegetable side dish or a great meal on their own with couscous, rice or plenty of crusty bread to soak up the juices… yum!!
The recipe was inspired by Clare Ferguson’s Spanish Roasted Vegetables found in Easy Good Food.
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{ 6 comments… read them below or add one }
simplicity at its best. roasting really brings out the flavors of the vegs.
happy new year to you!
My favourite way to serve roasted veggies is over a bed of garlic-braised kale and steamed quinoa, topped with a balsamic reduction. Delicious!
This looks sooo yummy! What a gorgeous blog.
xx
I love roasted vegetables and as Nadia said, simplicity at its best.
Happy New Year. I’m looking forward to your new posts, as always :D
It is the dead of winter here, but I had a plate of roasted fennel and red onion with my brown rice last night. Delicious!
Yes, I agree. With snow outside in Georgia, it is difficult to find tasty tomatoes these days. Your photos look very delicious.