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Spring vegetables with roasted capsicum
Spring vegetables with roasted capsicum
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
"Vibrant vegetable medley for a flavorful meatless meal."
Ingredients:
  • 3 red capsicum
  • 40.00 ml slivered almonds
  • 70g (1 cup) fresh breadcrumbs (from soy & linseed bread)
  • 21.00 gm fresh lemon juice
  • 1 medium carrot, halved length- ways, diagonally sliced
  • 450g broccoli, cut into florets
  • 1 bunch fresh asparagus, cut into thirds diagonally
  • 1 bunch English spinach, washed, trimmed
Instructions:
  • Preheat the oven to 250°C.
  • Put the bell pepper on the center oven rack with a baking tray underneath to collect any juices.
  • Roast until skin is blistered, about 20 minutes.
  • Heat a wok or frying pan over medium heat until hot.
  • Stir in the almonds and breadcrumbs until the almonds turn golden and the breadcrumbs become crisp, approximately 2-3 minutes.
  • Transfer this delicious mixture to a bowl and let it hang out there for a bit.
  • Take the roasted capsicum out of the oven and transfer it to a sealed plastic bag for 10 minutes to help loosen the skin.
  • Separate the skin and seeds, collecting the juices in a bowl.
  • Combine the capsicum flesh and juices, 1 garlic clove, and lemon juice in a food processor and blend until smooth.
  • Move to a saucepan and keep it warm while heating the olive oil in a wok or frying pan over medium heat.
  • Sauté the rest of the garlic and carrot for 2 minutes. Introduce the broccoli and asparagus and continue stir-frying for 2-3 minutes, or until the broccoli is tender-crisp.
  • Add the spinach and sauté for 1 minute until it starts to wilt.
  • Place a generous portion of the capsicum puree on each plate, then elegantly layer the vegetable mixture on top.
  • Top with the crunchy almonds and breadcrumbs before serving promptly.

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