Roasted veggie and quinoa salad with orange dressing
August 16, 2017Fried zucchini with chilli and balsamic dressing
March 20, 2018
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Preheat the oven to 180 degrees C.
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Cut the sweet potato into rough 1 1/2-inch cubes and the red potato slightly smaller (1-inch cubes) as the sweet potato will cook more quickly.
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Halve the red onion, then cut each half into 4 to 6 segments.
- Serve at once.
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Seed the peppers and cut into 1-inch squares, and separate the cloves of garlic. Put everything into casserole dish and, using your hands, give the vegetables a good coating of La barre Extra virgin Olive Oil. Season with black pepper, but no salt as the cheese will make it salty.
- Serve at once.
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Bake for 45 minutes, by which time the vegetables should be cooked through a turn the oven up to maximum heat or light the broiler for the endgame: place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the broiler until the cheese has melted and turned slightly brown on top, about 5 to 10 minutes.
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Serve straight out of the casserole dish.
