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    Roasted Peppers with Baby Veggies

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    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.

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