Packed with vitamins and antioxidants, these roasted vegetables are not only delicious but also incredibly nutritious. It’s a guilt-free indulgence that supports your wellbeing. Serve as a side dish, toss into a salad or enjoy as a main course. They’re also perfect for meal preparation as they reheat beautifully.
Ingredients:
- 1 red bell pepper, cut into 1 inch chunks
- 1 green bell pepper, cut into 1 inch pieces
- 1 red onion, sliced
- 1 medium sweet potato, peeled and cut into 1 inch cubes
- 2 cloves of garlic, minced
- 1 teaspoon fresh rosemary leaves, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1 tbsp feta cheese, crumbled (optional)
Method of preparation:
Preheat the oven to 200°C (400°F).
In a large bowl, combine the red pepper, green pepper, red onion and sweet potato.
Add the minced garlic and fresh rosemary leaves to the bowl.
Drizzle the extra virgin olive oil and balsamic vinegar over the vegetables.
Sprinkle with salt and toss to coat well.
Arrange the vegetables in a single layer on a baking tray.
Roast in the preheated oven for about 25-30 minutes or until tender and caramelised, stirring halfway through.
Sprinkle with feta cheese if using and serve warm.
