Roasted Veggies a La Oliveringredients6 plum tomatoes4 long red peppers2 yellow peppersextra virgin

Roasted Veggies a La Oliver

ingredients

• 6 plum tomatoes
• 4 long red peppers
  
• 2 yellow peppers
• extra virgin olive oil
  
• 4 asparagus sticks
• 4 sticks haricots verts (green beans y’all)
• 1 tablespoon baby capers
• 1 teaspoon paprika
• 4 tablespoons extra virgin olive oil , plus extra for drizzling
• ½ lemon

method

Preheat the oven to 220ºC/gas 7.

Halve the tomatoes and place in a roasting tray with the peppers, asparagus and green beans.

Drizzle with oil, sprinkle with sea salt and roast for 45 minutes, or until the vegetables are tender and blackened all over.

Transfer the peppers to a wooden chopping board, peel off the skins immediately and discard. Deseed the peppers and chop.

Add the tomatoes and any remaining juices from the roasting pan to the bowl with the peppers.

Add the capers, paprika, 4 tablespoons of oil and the lemon juice, then season generously with sea salt and black pepper.

Combine well with your hands and transfer to a serving bowl. Serve warm or cold, drizzled with a little oil.

Edited recipe to add more fun veggies