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Roasted cauliflower and bell pepper

You can serve this roasted cauliflower and bell pepper as a main dish with rice, gnocchi or couscous, or a side dish with grilled/fried fish and meat. It’s best to make it when you’re baking or roasting something else in the oven.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cauliflower
  • 1 yellow or red pepper
  • 1 small courgette
  • 1 red onion
  • 4 cloves of garlic
  • 1 handful cherry tomatoes
  • 2 Tbsp vegetable oil
  • 1 Tbsp red wine vinegar
  • 1 Tbsp dried herbs marjoram oregano, thyme etc )
  • 300 ml passata

Method
 

  1. Preheat the oven to 180°C.
  2. Remove the leaves of the cauliflower and line a baking dish with them.
  3. Cut the onion into thin wedges, the red pepper into thin slices, the courgette into disks.
  4. Tear the cauliflower florets off its stem and scatter these on top of the leaves together with the onion, cherry tomatoes, courgette and pepper pieces.
  5. Lightly smash the garlic cloves, then tuck these between the vegetables.
  6. Dust with the herbs, salt and pepper, then drizzle with oil and vinegar.
  7. Bake in the oven for about 20 minutes, or until tender.
  8. Pour over the passata, combine gently, then bake for a further 10 minutes or so, until the vegetables are lightly caramelized.
  9. Serve warm with chopped parsley leaves.