Roasted Vegetables Recipe

Recipe : Roasted Vegetables

Ingredients :

2 red capsicums

4 small onions

4 medium-sized tomatoes

4 sprigs fresh rosemary

2 small bulbs fennel

2 bulbs garlic

2 tsp olive oil

freshly ground black pepper

Method :

Preheat oven to moderately hot 200C. Halve the capsicums lengthways and remove seeds and membrane; peel onions. Cut tomatoes in halves without cutting through the stem ends; insert a sprig of rosemary into each and close tomato around it. Cut fennel bulbs in half lengthways; cut garlic bulbs in half crossways so cut end of each clove is visible. Brush fennel and garlic with olive oil.

Put vegetables in a roasting pan and bake for 25 minutes. Remove from oven, squeeze roasted garlic over fennel. Sprinkle with ground black pepper, garnish with flat-leaf parsley, if desired serve at once with grilled fish, chicken or lean meat, or slices of grilled ricotta.

Fat per serve : 3 grams

Serves 4

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