Serves: 4
Cooking time: 35 mins

Delicious served with grilled tuna steak and aioli.



  • 1 red pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 2 medium-sized sweet potatoes
  • 1 aubergine
  • 3 onions
  • 3 sprigs of fresh thyme
  • 6 cloves of garlic
  • 2 tsp smoked paprika powder (mild)
  • 3 tbsp olive oil
  • 5 truss tomatoes
  • 4 tbsp. caperberries



  1. Preheat the oven to 200°C. Remove the stem and seeds from each pepper. Slice the flesh lengthways into strips of 2 cm wide. Peel the sweet potatoes and cut them into chunky fries of 1.5 cm thick. Halve the aubergine widthways and then cut each half into chunky fries of 1.5 cm thick. Slice each onion into 8 wedges.
  2. Spread all the chopped vegetables onto a baking tray lined with greaseproof paper and then add the garlic and sprigs of thyme. Sprinkle with the paprika powder plus salt and pepper to taste. Drizzle over the olive oil and then mix well. Roast the vegetables in the centre of the oven for approx. 35 min.
  3. Cut the tomatoes into wedges and then, for the last 15 mins of cooking time, place them on top of the vegetables along with the caperberries.


Recipe kindly provided by Rijk Zwaan UK Ltd

Más recetas de pimienta