Roasted Vegetables
I haven't tried this, but it looks good
Recipe Posted on 4th November, 2004
Recipe Source: This recipe comes from a book called German Cooking Today: The Original by Dr. Oetker. I borrowed this book off a German called Manfred who I met in the desert in southern Oman.
Serves ???
Ingredients
1kg firm medium potatoes, scrubbed clean and cut into quarters lengthways
salt
freshly ground pepper
5 tablespoons olive oil
400g red capsicum (peppers), stalks and seeds removed, then diced
200g yellow capsicum (peppers), stalks and seeds removed, then diced
400g zucchini (courgettes), coarsely diced
2 sprigs rosemary
4 cloves garlic
Method
Preheat oven to 180°C. Put the potato pieces into a roasting tin; sprinkle with salt, pepper and 2 tablespoons of oil; and place in the pre-heated oven.
In the meantime, prepare the capsicum and zucchini pieces. Season them with salt and pepper, then mix with the remaining oil. Rinse the rosemary sprigs and pat them dry. Peel the garlic cloves, but leave them whole. Mix the rosemary sprigs and garlic cloves through the seasoned vegetables.
Mix the precooked potatoes with the other vegetables in the roasting tin. Return the roasting tin to the oven and cook for a further 20-25 minutes.
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