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.
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)