Roasted pepper and courgette salad

Prep | 5 mins

Cook | 25 mins

Serves | 2

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 30 minute meal


1 red onion, rough-chopped

1 red pepper, rough-chopped

1 yellow pepper, rough-chopped

2 nectarines, whole

1 courgette, rough-chopped

Handful of cherry tomatoes, whole

2tbsp olive oil

Salt and freshly ground black pepper, to season


Add the veg to a roasting tin, season and drizzle over with the oil. Cook on 230C for 25 mins. When cooked, use a couple of spoons to tear the nectarines into bite-sized pieces. Remove the stones. To make the meal more substantial serve with butterbeans, or crusty bread to mop the sauce. Enjoy x

Copyright (c)

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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