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
-
No Allergens
Ingredients (6)
Main ingredients
Start Cooking
For the vegetables
-
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
-
Place peppers and leek into a large mixing bowl and lightly coat with oil. Season with salt and pepper. Toss until combined.
-
Spread evenly on a lined cookie sheet and roast for about 10 minutes, or until vegetables start browning.
-
When ready to serve, mix in the chopped parsley.
-
Serve warm or at room temperature.
-
Replies:
-
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!Replies:
Roasted leeks sounds amazing. Thanks Rochel.
Please
Log in to post a review How'd it turn out? Write a review.
-
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!Replies:
Roasted leeks sounds amazing. Thanks Rochel.
Please
Log in to ask a question Write your question here
