Sunday 15 September 2013

Asparagus and Roasted Peppers

From Easy Vegetarian, Ryland Peters & Small, 2007.
This is an easy side dish, colourful and flavoursome.
Firstly I put 2 red capsicums under the grill to cook until they were black and blistered. They were then taken out and put into a plastic bag until they had cooled. The skins now came off easily. The peppers were cut into decent sized slices.

While the capsicums were cooking a red onion was peeled and cut into wedges. They were put onto a grill pan and cooked until they had black grill lines on each side.
Now asparagus was laid on the grill and cooked for about 3 minutes.
The three vegetables were now placed in a bowl and balsamic vinegar, olive oil, salt and pepper were added. The vegetables were tossed carefully in this and then plated.
Good eating. The onions and asparagus still had a little crunch to them and the capsicums were sweet and juicy.
Taste: ✔✔✔
Ease of cooking: ✔✔✔

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