Spicy Roasted Vegetables

Ingredients

• 2 yellow bell peppers
• 4 Carrots
• 1 Zucchini
• 1 beetroot
• 300 g waxy potatoes (5 medium potatoes)
• 7 tbsp olive oil
• Sea salt
• black pepper
• 2 sprigs Rosemary
• 2 stalks Parsley
• 3 tbsp white wine vinegar
• 20 g parmesan cheese (whole piece)

Instructions

1. 1.

   Wash, trim and cut the bell peppers into bite-sized pieces. Peel, trim and slice the carrots into sticks or rounds.

2. 2.

   Wash, trim and slice the zucchini. Peel and slice the beetroot.

3. 3.

   Wash, pat dry and slice the potatoes.

4. 4.

   Brush a baking sheet with 1 tbsp oil and arrange the vegetables on it. Season with salt and pepper and drizzle with 2 tbsp olive oil. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 30 minutes.

5. 5.

   Meanwhile, wash, dry and strip the rosemary leaves. Sprinkle over the roasted vegetables and bake for an additional 5 minutes.

6. 6.

   While that’s baking, wash, dry and chop the parsley. Whisk the vinegar with the remaining oil and parsley, season with salt and pepper, and grate the parmesan.

7. 7.

   Remove the vegetables from the oven, plate on four dishes, drizzle with vinaigrette and sprinkle with parmesan.

8. 8.