Roasted Med Veg
1 serving (6 truffles)
20 mins
Ingredients
You’ll need:
- 1/2 courgette
- 1 pepper (either orange or yellow)
- 5 cherry tomatoes
- 1/2 onion
- 2 cloves of garlic
- 2 tbsp oil
- Pinch of salt
- Pinch of pepper
- 1 tbsp mixed herbs
Equipment
You’ll need:
- Mixing bowl
- Chopping board
- Knife
- Baking tray
- Tablespoon
Instructions
Method:
- Put the oven on 180°C
- Wash the vegetables thoroughly
- Using the bridge method, slice through the pepper longways. Removes all seeds with hand
- Chop the pepper into inch square chunks and put into the mixing bowl
- Remove the top/tail off the courgette and using the claw method, chop sideways every 2cm. Place into the mixing bowl
- Add tomatoes to the mixing bowl
- Place the garlic on the chopping board and using the palm press the garlic clove until it cracks
- Remove the skin of the garlic and finely chop. Use the cross-chop method to make it really small pieces
- Put the garlic in the mixing bowl and use the tablespoon to mix everything together
- Add the oil, salt, pepper and mixed herbs, and again mix together so everything is covered
- Place on the baking tray and put on the top shelf in the oven for 20 mins
- Check the vegetables and if edges have started to crisp remove. If not, put back in the oven and check every 5 mins
TOP TIPS
- Add button mushroom for some different textures and colour
- Add chilli flakes to the mixing bowl for a bit of spice
- Add 1 tsp of tomato puree to the mixing bowl and mix for some extra flavour
ALLERGY INFO
