Roasted pepper and courgette salad recipe

70 ratings Rate
  • Serves 4
  • 20mins to prepare and 50mins to cook
  • 105 calories / serving
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Pre-heat the oven to Gas Mark 6, 200°C, 180°C.

Arrange the vegetables in a large roasting tray. Drizzle with the olive oil, balsamic vinegar, a sprinkle of sugar and oregano on top. Season well, then toss together a few times to combine evenly. Roast for 35-45 minutes until soft and lightly coloured.

Remove and garnish with the sprigs of oregano (optional). Serve immediately.

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  • Ingredients

  • 2 red peppers, de-seeded and chopped
  • 1 yellow pepper, de-seeded and chopped
  • 1 orange pepper, de-seeded and chopped
  • 1 courgette, sliced thinly
  • 2 red onions, roughly chopped
  • 50ml olive oil
  • 3tbsp balsamic vinegar
  • 2tsp dried oregano
  • 2tsp caster sugar
  • salt
  • pepper
  • sprigs of oregano, to garnish (optional)
  • Energy 430kj 105kcal 5%
  • Fat 1g 1%
  • Saturates 1g 5%
  • Sugars 19g 21%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 21.2g Protein 3.5g Fibre 5.3g


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