Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roasted Peppers with Baby Veggies

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roasted Peppers with Baby Veggies

    If you can't find really small vegetables, just use big ones and chop them into 2.5cm cubes.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes to 40 minutes
    • Total time: 45 minutes to 55 minutes 55 minutes

    Serves: 6 - 8


    • 300g baby courgettes
    • 300g baby patty pans
    • 400g cherry tomatoes
    • 250g aubergine, diced
    • 1 red pepper, diced
    • 1 yellow pepper, diced
    • 1 orange pepper, diced
    • 1 romano pepper, diced
    • 4 garlic cloves, crushed
    • 2 packs basil, roughly torn
    • 2 packs sage, roughly chopped
    • 2 tbsp soy sauce
    • Salt
    • Freshly ground black pepper
    • 200ml olive oil


    1. Preheat the oven to 220°C/gas 7. Combine all the vegetables in a large bowl and toss them with the garlic, herbs, soy sauce and seasoning.
    2. Pour the oil into a very deep roasting pan and heat in the oven until bubbling (about 5 minutes). Carefully tip the vegetables into the hot oil and mix them around. Put them back in the oven for about 30 minutes. They should be turning a little brown at the edges. If not, cook for another 5-10 minutes. The oil will mix deliciously with the vegetable juices and serve as a sauce for whatever meat or fish you choose to serve this with.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars