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Spanish roasted vegetables

Method

  • Preheat oven to 200°C.
  • Place the capsicums, tomatoes, pumpkin and onion in a roasting tray. Sprinkle generously with oil, season and cook for about 45 mins until coloured and soft.
  • Then sprinkle parsley on top and serve with plenty of crusty bread on the side.

Ingredients

  • 2 each red & yellow capsicums, halved & seeds removed
  • 4 ripe, red tomatoes, cored & halved
  • top part of butternut pumpkin, thickly sliced & halved
  • 2 red onions, unpeeled & halved
  • olive oil
  • freshly ground salt & pepper
  • 3-4 tbsp freshly chopped parsley
  • thick slices country-style bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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