This African roasted vegetable recipe is my take on a Sunday roast. For all those carnivores out there, I ask you not to be despondent and just to try it. It is so tasty and rich and can be used as an accompaniment for any pasta or rice dish as well as a perfect pizza topping.
My foodie column is not aimed at converting my readers into vegetarians. I promise there is no conspiracy here. It's merely an example of vegetable dishes that that exclude animal products and can be whipped up in no time at all.
Our lives have become so fast paced and complicated and for most of us cooking is a inconvenience. With my Foodie column I want to show you just how easy it is to cook for you, your family and your friends. All you need is fresh ingredients, exotic spices and some imagination. I have done mine in my wood fire oven but conventional ovens are also fine.
So for this recipe you will need:
Use as much or as little as you require.
Red, Orange and Yellow Peppers
Salt & Pepper
If you are not using a wood fired oven (or even if you are), sprinkle a good pinch of smoked paprika for that smoky flavour.
This is how to prepare it:
Cut the vegies into big chunks place in cast iron pot, sprinkle all the spices and oil over the veggies. Melt the butter and drizzle over the vegies. Using your hands rub the spices and oils into the vegetables, coating every piece. Place into a hot oven and bake until golden brown and yummy delicious.