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
- Cook & Prep: 25 m
- Serving: 6
For the vegetables
Preheat oven to 400°F (200°C).
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.