Roasted Vegetable Medley

Estee Kafra Estee Kafra
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Ever since I developed this recipe, I tend to make it at least once a week. It takes just a few minutes of prep time and is so full of flavor and vibrant colors. For a delicious change, I add the leftovers to an omelet.

25m 6
Easy Gluten Free Low Fat Low Carb No Refined Sugar Vegan Paleo Passover Parve

Directions

For the vegetables

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. Place peppers and leek into a large mixing bowl and lightly coat with oil. Season with salt and pepper. Toss until combined.

  3. Spread evenly on a lined cookie sheet and roast for about 10 minutes, or until vegetables start browning.

  4. When ready to serve, mix in the chopped parsley.

  5. Serve warm or at room temperature.

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1 Comment

Rochel •

Great recipe! Easy, quick, appetising, and makes a flavorful change from typical roasted vegetables - I wouldn't have thought of roasting leeks, but it adds great flavor!

Chaia Frishman •
Reply to Rochel

Roasted leeks sounds amazing. Thanks Rochel.