Légumes Rôtis sur Petits Toasts

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This colourful and adaptable vegetarian dish works equally well hot or cold, as a snack, a starter or a main course with salad. The trick is in the efficient cooking of all the vegetables. The oven must be hot so that they roast quickly and retain their individual textures and colours.

Ingredients

  • 2 onions
  • 3 courgettes
  • 2 red peppers, cored
  • 2

Method

Heat the oven to 190°C/gas 5. Cut the onions into wedges and the remaining vegetables into roughly 4cm chunks. Put in a large roasting tin, coat with the olive oil and place in the hot oven. Roast for <