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How this works
Servings: 6
Ingredients
- 2 red bell peppers, cored and thickly sliced into strips
- 2 yellow bell peppers, cored and thickly sliced into strips
- 1 large zucchini, coarsely chopped
- 1 medium fennel bulb, halved and julienned
- 1/2 sweet onion, julienne sliced
- 1 jalapeno pepper, seeded and diced
- 2 large garlic cloves, minced
- 2 Tbsp extra-virgin olive oil, plus extra
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup sliced pitted black olives
- 2 tsp aged balsamic vinegar
- 1 Tbsp chopped fresh oregano
- 1 Tbsp fresh chopped dill
Instructions
- Preheat oven to 400 F. In large bowl, combine bell peppers, zucchini, fennel, onion, jalapeno, and garlic. Drizzle with oil, and sprinkle with salt and pepper. Toss together until evenly coated. Spread out in even layer on large, rimmed baking sheet. Bake in center of preheated oven for 50 minutes to 1 hour, stirring occasionally, until vegetables begin to caramelize on the edges. Remove and cool.
- If you wish to peel skin from cooked peppers, remove to bowl and cover with lid for 30 minutes. When cool enough to handle, peel skin from pepper strips and combine with other roasted vegetables in large bowl. Add olives, balsamic, and fresh herbs. Gently fold together. Cover and leave at room temperature for up to a day until ready to serve. It can be refrigerated for up to 2 days.
- Add a splash of olive oil before serving, if you wish. Delicious when served with grilled prawns or steak, or spooned into lettuce leaves.
Notes
TIP: This marinated vegetable dish is so versatile; not only does it complement grilled protein but it also works as an appetizer or lunch dish. Make a lot so you can serve on pizza or spoon onto bruschetta with crumbled feta.
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