Candlebridge Soup Kitchen Seductive Roasted Mixed Peppers Melody

It's a beautiful luxurious way to enjoy fresh mixed vegetables and the olive oil and enhancing flavours of the herbs add an incredible incentive to make this dish over and over!

1. 1

   **PREHEAT your oven to 180 Celsius

2. 2

   Using a good quality light olive oil, pour some into a medium size basting tray, and swirl it around, coat the base and sides.

3. 3

   Shake on the salt and black pepper and let it just settle there for a little bit..

4. 4

   Chop up the mixed peppers into large bite size pieces and transfer them to the dish.

5. 5

   Now take the large onion and chop it coarsely.

6. 6

   We want chunks of onion and pieces of onion, so you can be varied in your skill of cutting onions and add to the dish.

7. 7

   Finally, take your peeled potatoes and cut them into large chip sizes and then dice them into bite size pieces and add them to the peppers and onions.

8. 8

   Now's the time to stir all these lovely fresh ingredients around and make sure every little vegetable is coated in the olive oil.

9. 9

   Add the Parsley, Crushed Chili Peppers, Sage and Oregano and make sure it covers the vegetables.

10. 10

    Now add the garlic and stir through the vegetables, shake some more salt and black pepper over the dish.

11. 11

    Finally, take some olive oil and drizzle it over the vegetables and do not stir!

12. 12

    Place on the middle shelf of your oven and leave for about 20-22 minutes until peppers are nice and tender.

13. 13

    Remove from oven and serve immediately, piping hot!!
    
    
    *This is an original recipe by L.Shannon, The Candlebridge Soup Kitchen, Ireland, 2009 Recipe*