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.
Roasted Vegetable Medley
Recipe By Estee Kafra
- Cooking and Prep: 25 m
- Serves: 6
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No Allergens
Ingredients (6)
Main ingredients
Start Cooking
For the vegetables
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Preheat oven to 400°F (200°C).
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Place peppers and leek into a large mixing bowl and lightly coat with oil. Season with salt and pepper. Toss until combined.
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Spread evenly on a lined cookie sheet and roast for about 10 minutes, or until vegetables start browning.
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When ready to serve, mix in the chopped parsley.
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Serve warm or at room temperature.
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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!
Please
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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!
Please
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