Roasted Veg with Salsa Rosa

This recipe features in these meal plans: Hearty Suppers, Veggie Classics 2.

A mix of roasted vegetables served with a home-made red pepper salsa rosa.


  • 1 medium red pepper, cut in half and deseeded
  • 1 small courgette (approx 165g), thickly sliced
  • 1 small carrot, peeled and thickly sliced
  • 1 large tomato (approx 115g), quartered and deseeded
  • 2 medium new potatoes (approx 70g each), quartered
  • 1/2 small garlic clove, finely chopped
  • 2 tbsp vegetable oil
  • 1 tsp dried mixed herbs
  • 2 tsp vinegar
  • 1 tsp tomato puree
  • Serves: 1
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 35 mins
  • Oven temp: 220c
  • Price per person: £1.93
  • Store cupboard: Basic
  • Calories per serving: 285
  • 5-a-day per serving: 4.9
  • Print Recipe
Roasted Veg with Salsa Rosa photo

945 cooks think so


  1. Preheat the oven. Parboil the potatoes and carrot in lightly salted boiling water for 6-8 minutes.
  2. Drain the potatoes and carrot and transfer to a baking tray with the courgette, pepper and tomato. Drizzle with 1 tbsp oil, sprinkle on 1/2 tsp mixed dried herbs and season with salt and pepper. Cook in the oven for 30 minutes, or until the vegetables are tender and begin to char.
  3. Remove the pepper to make the salsa rosa. Cover the remaining vegetables with tin foil to keep warm.
  4. Carefully peel the skin from the pepper and discard. Finely chop the flesh and transfer to a bowl with the vinegar, garlic, tomato puree, 1/2 tsp mixed herbs and 1 tbsp oil. Season with salt and pepper and mix well to combine.
  5. To serve, simply spoon the salsa rosa over the roasted vegetables.

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