#roasted vegetables
Aglio e olio with grilled asparagus, red peppers, and onion. Aglio e olio is my go to dish when I want something quick but it’s also so tasty. I end up eating at least three servings every time I make it. Grilled veggies always makes a dish better and asparagus was on sale so I had to buy it! Buying in season really is a big trick to eating great vegan food on a budget
Post link
My favorite Mediterranean dinner! Roasted veggies with a whole bowl of chickpeas, tomato salad, an entire baguette (and yes I did eat like half that loaf). Eggplant, zucchini, yellow squash, onion, red and green bell peppers - all so tasty! And people say that vegans can’t grill
Post link
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
Post link
