Roast vegetables with flowers

A cool and colourful salad with edible flowers added for glam.

Roast vegetables with flowers

Serves 4

2 onions, sliced into quarters
2 beetroot, top and tailed, and chopped into chunks
canola oil spray
1 green capsicum, deseeded and sliced into wedges
1 yellow capsicum, deseeeded and sliced into wedges
pinch of salt
white pepper, to taste
2 Tbsp chopped parsley
5-6 edible flowers, e.g. pansies

Preheat the oven to 180°C.
Place beetroot and onions into a roasting dish, and lightly spray with oil.
Roast, uncovered, in preheated oven for 30-40 minutes or until barely tender. Stir once or twice during this time.
Add the capsicums and roast for a further 10-15 minutes or until all the vegetables are soft and cooked.
Remove from oven and allow to cool.
Season, and serve garnished with parsley and flowers.


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