Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cherry | 1 cup (138g) | 87 |
| Orange | 1 medium (131g) | 62 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Capsicum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- right|thumb|300px|Ingredients
- Here's what you start with:
- Basically - it's the following quantities:
- 150 grams of fine green beans
- 4 capsicums (peppers) in different colours - e.g. red, green, yellow, orange etc.
- Some cherry tomatoes
- Some "new" potatoes - I always use "Jersey Royal" potatoes at this time of year - as they are especially delicious!
Directions
Start by roasting the peppers. Slice them lengthways into 3 cm-wide slices - and lay them out on a baking tray whilst you preheat the oven at 230 Celcius. Drizzle some olive oil over the peppers right there on the tray. Then stick in the oven for about 20 mins - turning over halfway.
thumb|center|250px|Layout the sliced pepper on a baking tray and drizzle with olive oil
thumb|center|250px|Place into pre-heated oven at 230 C
Whilst the peppers are roasting - chop the cherry tomatoes into quarters ( or halves if they are particularly small) and also chop the green beans in half too.
thumb|center|250px|Chop the cherry tomatoes into quarters
thumb|center|250px|Chop the beans in half
Boil the green beans and rinsed potatoes in two separate saucepans - until they are softish. Not too soft - but soft enough to bite into pleasurably. Make sure you turn over the roasting peppers at some point.
thumb|center|250px|Boil the beans and patatoes until soft
thumb|center|250px|Turn over the roasting peppers
When the potatoes are boiled - drain them - and lay them out on a plate to cool - and chop them in half.
When the peppers are fully roaste (and burnt around the edges) place them immediately into a plastic bag (e.g. sandwich or freezer bag) and seal it up and let it sit on the worktop for around 10 minutes. This will loosen the skin from the peppers so that they are easy to peel off.
thumb|center|250px|Chop the cooked patatoes into halves
thumb|center|250px|Place the roasted peppers into a plastic bag and seal for 10 minutes
Peel off the skins from the peppers using your hands - and discard. Then chop the resultant pepper fleshes into bite-sized pieces.
thumb|center|250px|Peel off and discard the pepper skins
thumb|center|250px|Chop the peppers into bite-sizes pieces
After the potatoes, green beans and peppers have all cooled off - mix them into a bowl with the cherry tomato quarters - and stir in some of your favourite salad dressing - which in my case is French vinaigrette - but with a balsamic vinegar twist!
thumb|center|250px|Mix everything in a bowl
thumb|center|250px|Pour on some dressing