Roasted Oriental Vegetables with Sweet Chilli And Red Peppers
This dish represents a modern style of Oriental cooking. The hot, fruity sauce compliments the roasted flavour of the vegetables perfectly.
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4 baby onions- skinned and cut in half
6 baby tomatoes - halved
4 baby sweetcorn - halved
1 small aubergine - diced
2 large green peppers - seeded and cut into half
2 Tbsp vegetable oil
1 x 415g jar Sharwood's Sweet Chilli & Red Pepper
Cooking Method
Preheat oven to fan180°C / conventional 200°C / gas 6.
Toss the onions, tomatoes, sweetcorn and aubergine in a large bowl with the oil.
Place the quartered peppers in a lightly oiled shallow baking dish.
Spoon the vegetables into the pepper halves.
Bake the peppers for 15 minutes.
Spoon 1 jar of Sharwood’s Sweet Chilli and Coriander sauce over the filled peppers, return the dish back into the oven and roast for a further 5 minutes.
Place the roasted peppers onto a warm plate, garnish with fresh coriander and serve.
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