Summer recipe - roasted pepper and courgette salad.

Serve up a taste of the Mediterranean with this warm roasted vegetable salad that makes a great side dish to grilled meats and fish or as part of a vegetarian buffet.

Ingredients

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

Method

Step 1

Preheat the oven to 180°C. Put the pepper and onion wedges on a large baking tray. In a small bowl, mix together 2 tbsp of the oil with the dried oregano, crushed garlic and lemon zest. Season, then drizzle over the vegetables and toss everything together before spreading the vegetables out in an even layer.

Step 2

Roast for 20 mins, then remove the tray from the oven and add the courgettes and remaining tbsp of oil. Toss everything together, then return to the oven for 15 mins.

Step 3

Drizzle the balsamic vinegar over the vegetables and roast for a final 5 mins.

Step 4

Meanwhile, add the pine nuts to a dry-frying pan on a medium heat and toast gently for 30 secs-1 min until lightly golden.

Step 5

Serve the roasted vegetables on a large platter or dish and sprinkle over the pine nuts and sprigs of fresh oregano or thyme (if using) to serve.

Tip : To make the salad more substantial, toss the vegetables with a 250g pack cooked quinoa and bulgur wheat for the last 5 mins of cooking and crumble over 50g goat’s cheese (with the pine nuts) before serving.

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