Roasted Vegetable Medley

Estee Kafra Recipe By
  • Cook & Prep: 25 m
  • Serving: 6
  • No Allergens

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.

Ingredients (6)

Main ingredients

Start Cooking

For the vegetables

  1. Preheat oven to 400°F (200°C).

  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.

EMAIL
  • Rochel

    Roasted Vegetable Medley

    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!
    Posted by Rochel G |January 22, 2018
    0
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating
5 / 5 stars
  • Rochel

    Roasted Vegetable Medley

    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!
    Posted by Rochel G |January 22, 2018
    0
Please Log in to ask a question How'd it turn out? Write a review. POST

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP