Roasted Pepper, Bean & Potato Tray

Name: Roasted Pepper, Bean & Potato Tray
Ingredients: 350 g potatoes, cut into 1.5 cm cubes; 300 g sweet red bell peppers, cut into strips; 300 g cooked cannellini beans, drained and rinsed; 1 tsp fresh rosemary, chopped; 1 tbsp olive oil; 1 tbsp lemon juice; 1/2 tsp salt

40 min · 7 ingredients

Cook

Sweet bell peppers and potatoes roasted with white beans and rosemary. Makes 2 servings.

protein: 15g
carbs: 69g
fats: 8g
calories: 405kcal

Ingredients

350 g potatoes, cut into 1.5 cm cubes
300 g sweet red bell peppers, cut into strips
300 g cooked cannellini beans, drained and rinsed
1 tsp fresh rosemary, chopped
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp salt

Steps

Heat the oven to 220°C.
Pat potatoes dry and toss with half the oil and half the salt.
Spread on a large lined tray and roast for 15 minutes.
Toss sweet bell peppers and beans with remaining oil, salt, and rosemary.
Add to the tray and turn the potatoes.
Roast for another 15–20 minutes, until potatoes are tender and peppers are softened with browned edges.
Drizzle with lemon juice and divide into two servings.

Roasted Pepper, Bean & Potato Tray

Ingredients

Steps

Something else delicious.

Caprese Salad

Chickpea, Spinach & Tomato Pot

Classic Lasagna