Balsamic roasted beetroot and red pepper
24 Sep 2024
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Background
You can serve this balsamic roasted beetroot and red pepper in many ways - as a side dish with grilled meat/fish, part of a salad, with pasta ( as a vegan meal), as topping on tarts & pizza, as filler is flatbread s & sandwiches or as stuffing in pies & turnovers.
Ingredients
- 6 beetroots
- 1 chilli
- 2 red bell pepper
- 2 red onions
- 6 cloves of garlic
- 2 tsp dried marjoram or oregano
Instructions
- Preheat the oven to 180°C.
- Peel, then cut the beets into wedges or half (depending on their size).
- Cut the onions in half. Lightly crush the garlic cloves (with their skin on).
- Cut the pepper into chunks.
- Arrange all of them in a baking tray. Tuck the chilli pepper between them, then scatter the oregano on top..
- Drizzle with oil and balsamic vinegar, then season with salt & pepper. Toss gently.
- Cover the dish with foil, then bake in the oven for 25 minutes. During the baking, toss the veggies once or twice.
- Take the foil off and roast for 5 minutes.
- When the veggies are tender and golden, remove the dish from the oven.
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Categories
- Meal Type: - Everyday - Lunch - Main - Roast - Seasonal - Side - Supper
- Cuisines: - Italian
- Ingredients: - Other Vegetables - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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