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HomeFoodSunday Trinity Roast

Sunday Trinity Roast

This is a Sunday classic, all vegetable, tasty and beautiful colours to plate. Oven roasted potatoes, capsicums and shallots taste amazing and are so easy to do. A few minutes prep and let the oven do all the work for you. A trick that I like to do is to boil the potatoes for 5 minutes with skin on beforehand, this will ensure you have a beautiful crisp skin on the outside but nice soft cooked potato as soon as it comes out of the oven with the shallots and capsicums cooked.

Ingredient Quantity
Potatoes 700g
Shallots 700g
Capsicums 700g
Olive oil 2 tablespoons
Rosemary 2 tablespoons
Salt 1 teaspoon
Pepper To taste

Step 1:

Preheat the oven to 200’C for about 10 min. Boil the potatoes with skin, in salted water for 5 minutes.

Step 2:

While potatoes are cooking, peel shallots. Cut the capsicums into strips, take seeds and middle parts out .

Step 3:

In the baking dish, line with baking paper and brush olive oil to prevent sticking when roasting. Place potatoes, shallots and capsicum into baking tray. Top the tray with olive oil, salt, rosemary and pepper for seasoning. Roast it for 30-40 min, uncovered or until all the vegetables are browned and tender.

Step 4:

I check the oven occasionally and turn vegetables to make sure they cook evenly. There you go, Sunday roast is ready.

Step 5:

Plate and enjoy the healthy trinity of roasted vegetables, salt and pepper to taste.

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