Yield: 1 servings
|2 \N||Red onions peeled and cut into quarters|
|2 \N||Red capsicums; halved and deseeded|
|4 mediums||Size beetroots washed thoroughly|
|4 tablespoons||Extra virgin olive oil|
|1 tablespoon||Red wine vinegar|
|\N \N||Sea salt|
|\N \N||Freshly ground pepper|
|\N \N||Half a preserved lemon - skin only and|
|\N \N||; well rinsed|
|\N \N||Flat leaf parsley|
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.