Roasted Red Onion and Bell Pepper Potato Salad
A warm salad of caramelized roasted vegetables with new potatoes and a rosemary-lemon vinaigrette.
Ingredients
red onion (cut into chunks)
1
red bell pepper (cut into chunks)
1
olive oil
1 tbsp
baby potatoes (halved)
500 g
olive oil (for the salad)
2 tbsp
lemon (zest and juice)
1
rosemary sprigs (leaves only)
2
capers (small, drained and rinsed)
1-2 tbsp
Instructions
1
Roast the vegetables
Preheat the oven to 200°C (180°C fan). Place the red onion and red bell pepper chunks in a roasting pan, drizzle with 1 tbsp olive oil, and season. Roast for 30 minutes until the vegetables are lightly charred and caramelized.
2
Boil the potatoes
About 10 minutes into roasting, add the potatoes to a pot of boiling water and cook for 15-20 minutes until tender. Drain and cool slightly.
3
Combine
Toss the potatoes with the roasted vegetables, then add 2 tbsp olive oil, the lemon zest and juice, rosemary leaves, and capers. Serve warm or at room temperature.
