I adore roast vegetables notably when the weather suddenly gets cold (such is the unpredictable British climate). Here is a delightful recipe that I have made a few times which proves that you can have an Italian style recipe without onions and garlic! I am not the biggest fan of green bell peppers but they are lovely roasted alongside the sweet potato. Try it and see what you think!
Ingredients
2 sweet potatoes (washed in boiled water,chopped)
1 potato (washed and chopped)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1/2 teaspoon each of dried oregano, basil, red pepper, marjoram and thyme
1 teaspoon chopped fresh parsley
3-4 tablespoons of extra virgin olive oil
Freshly ground sea salt to taste
Method
Preheat oven to Gas mark 6.
Mix together the chopped potato, sweet potato oil and dried spices.
Bake vegetables in an ovenproof dish for twenty minutes, and add the sliced green pepper.
Bake for an additional ten minutes and check if vegetables are cooked by pricking with a fork. Leave for an additional 5-10 minutes if still hard.
Once cooked toss the sliced raw red pepper with the roasted vegetables.
Season with a little freshly ground sea salt and add the fresh parsley.
Serves one very hungry person!
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