Spanish Roasted Vegetables Recipe at MyDish

Spanish Roasted Vegetables

4 stars based on 2 reviews Rate this Recipe

Method

  • 1. Pre-heat oven to 22O°C, 425°F, Gas Mark 7.
  • 2. Cut vegetables into 2,5cm (I")
  • chunks, mix with oil and smoked paprika,
  • black pepper, sea salt, oregano.
  • 3. Transfer to a large, flat roasting tin.
  • Spread vegetables out into a single layer.
  • 4. Cook for 4O-45 minutes, or until potatoes
  • are cooked through.

    • Comments Add your comment

    • I cooked this yesterday. I didn't use olives but it was delicious without them. I also cooked chicken with honey and mustard by Haggis Stalker to go along with this dish. It was delicious!

      by majella on Fri Aug 28 2009   reply to this comment

    Ingredients

    •  2 onions
    •  375g (13oz) baby potatoes
    •  225g (8oz) cherry tomatoes
    •  2 red or yellow peppers
    •  25g (I oz) black olives
    •  2 tbs olive oil
    •  sea salt and oregano
    •  smoked paprika
    •  black pepper

    By Views 5643  Added Sun Mar 8 2009


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