Roasted pepper and courgette salad

summer salad Sep 1, 2021

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 223 calories/serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 2 red peppers, deseeded and cut into wedges
  • 1 orange pepper, deseeded and cut into wedges
  • 1 yellow pepper, deseeded and cut into wedges
  • 2 red onions, cut into wedges
  • ½ lemon, zested
  • 2 tsp dried oregano
  • 1 garlic clove, crushed
  • 3 tbsp olive oil
  • 2 courgettes, sliced into rounds
  • 1 tbsp balsamic vinegar
  • 2 tbsp pine nuts
  • sprigs of fresh oregano or thyme, to serve (optional)

Directions

  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. On a large baking tray, arrange the pepper and onion wedges.
  3. Combine 2 tablespoons of oil, dried oregano, crushed garlic, and lemon zest in a small bowl. Season with salt and pepper, then drizzle over the vegetables and stir everything together before spreading the vegetables out in an even layer.
  4. Remove the tray from the oven after 20 minutes and add the courgettes and remaining tbsp of oil.
  5. Return to the oven for 15 minutes after tossing everything together.
  6. Drizzle the balsamic vinegar over the top and roast for another 5 minutes.
  7. Meanwhile, toast the pine nuts in a dry frying pan over medium heat for 30 seconds to 1 minute, until lightly brown.
  8. To serve, arrange the roasted vegetables on a big tray or dish and top with pine nuts and sprigs of fresh oregano or thyme (if using).

Tip: Toss the veg with a 250g pack of cooked quinoa and bulgur wheat for the last 5 minutes of cooking, then crumble 50g of goat's cheese (with the pine nuts) before serving.

Tags

Master Chef

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