Name: Red Roasted Vegetables with Preserved Lemons
Ingredients: 2 Red onions peeled and cut into quarters; 2 Red capsicums; halved and deseeded; 4 md Size beetroots washed thoroughly; Oil; Dressing; 4 tb Extra virgin olive oil; 1 tb Red wine vinegar; Sea salt; Freshly ground pepper; Garnish; Half a preserved lemon - skin only and; ; well rinsed; Flat leaf parsley

CATEGORY	CUISINE	TAG	YIELD
Grains		Wendy, Taylor	1	servings

INGREDIENTS

2		Red onions peeled and cut into quarters
2		Red capsicums; halved and deseeded
4	md	Size beetroots washed thoroughly
		Oil
		Dressing
4	tb	Extra virgin olive oil
1	tb	Red wine vinegar
		Sea salt
		Freshly ground pepper
		Garnish
		Half a preserved lemon – skin only and
		; well rinsed
		Flat leaf parsley

INSTRUCTIONS

Preheat oven to 200 deg C. Arrange vegetables in roasting pan and drizzle
with olive oil salt and pepper. Bake for an hour. They will need to be
turned to get an even browning. When cool enough to handle rub the skins
off the beetroots and quarter them. Put the vegetables on the centre of a
plate and drizzle over the dressing and scatter the lemon over the
vegetables. These can be served on the baby leaves of beetroots or the
stems that have had the outside stringiness removed then lightly steamed.
Converted by MC_Buster.
Per serving: 479 Calories (kcal); 54g Total Fat; (99% calories from fat);
0g Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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