Mediterranean Roasted Vegetables

An easy, tasty and colourful approach to vegetables.  I made this on the weekend for a cousin visiting from Barcelona.  I named it “Catalan Roasted Vegetables” in Irene’s  honour as red and yellow are the colours of the Catalan flag.

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3 medium red capsicums, quartered

3 medium yellow capsicums, quartered

1 large red onion, thickly sliced

6 unpeeled garlic cloves

2 tablespoons olive oil

salt and pepper to taste

1 punnet cherry tomatoes

1/2 cup black olives pitted

extra 2 tablespoons olive oil

2 tablespoons white wine vinegar

1/4 cup small fresh basil leaves

1 tablespoon fresh oregano leaves

Combine capsicums, onion and garlic in a large baking dish and drizzle with oil.  Season with salt and pepper and mix through.

Cook in a hot oven, 200 degrees C for 30 minutes.  Add tomatoes, cook for a further 10 minutes, or until tender and lightly browned.

Stir in olives.

Before serving, drizzle extra olive oil and vinegar and sprinkle with basil and oregano leaves.

(Serves 4 – 6)