Recipe Card
15 Min
40 Min
4 Portion
Side Dishes
Italy
Sweet, colorful roasted peppers and courgettes combine with a fragrant oregano and garlic oil and are finished with a crunchy sprinkle of toasted pine nuts for a healthy roasted veg salad.
Serve up as a great side dish to grilled meats and fish or as part of a vegetarian buffet.
Ingredient
2 red peppers, deseeded and cut into wedges
1 yellow pepper, deseeded and cut into wedges
1 orange pepper, deseeded and cut into wedges
2 courgettes, sliced into rounds
2 red onions, cut into wedges
3 tbsp olive oil
2 tsp Aglio Olio e Peperoncino seasoning
1 garlic clove, crushed
½ lemon, zested
1 tbsp balsamic vinegar
2 tbsp pine nuts
sprigs of fresh oregano or thyme, to serve (optional)
Instruction
1
Preheat the oven to 400°F/200°C.
2
Put the pepper and onion wedges on a large baking tray. In a small bowl, mix 2 tbsp of the oil with Aglio Olio e Peperoncino seasoning, crushed garlic, and lemon zest, then drizzle over the veg and toss everything together before spreading the veg out in an even layer.
3
Roast for 20 mins, then remove the tray from the oven and add the courgettes and remaining tbsp of oil. Toss everything together, then return to the oven for 15 mins.
4
Drizzle over the balsamic vinegar and roast for a final 5 mins. Meanwhile, add the pine nuts to a dry-frying pan on a medium heat and toast gently for 30 secs-1 min until lightly golden.
5
Serve the roasted veg on a large platter or dish and sprinkle over the pine nuts and sprigs of fresh oregano or thyme (if using) to serve. Enjoy! ❤️
Spices used in this recipe
Related Product
Aglio Olio e Peperoncino
Dhs. 40.00
