| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 152 | 10g | 1.5g | 16g |
| sugars | fibre | protein | salt |
| 9g | 6g | 3g | 0.4g |
I adore the Peruvian Pepper Roasted Vegetables recipe for many reasons; it encapsulates my love for experimentation in the kitchen and the vibrant flavors of world cuisines. It also reminds me, despite being miles away, of the melting pot of cultures in my home city, New York.
When I first stumbled upon this recipe, it sparked curiosity in me. Broadway lights had nothing on the colors this dish achieved – the peppers, zucchini, and eggplant breathed life into my kitchen. It became an inauguration of Peruvian peppers into my flavor profile, an item I now can’t live without.
Diversity in Taste and Texture
This dish doesn’t hold back when it comes to diversity in taste and texture. The sweet bell peppers contrast beautifully with the slightly bitter eggplant, while zucchini lends a delicate freshness. The allium punch from the red onion and garlic brings an entirely new dimension, all rounded up nicely by the earthy taste of the dried oregano.
The company of the Peruvian pepper or a cayenne substitute provides a hint of smoky spiciness. As for the generous use of olive oil, it doesn’t just add a richness but also a whole host of health benefits including anti-inflammatory properties, antioxidants, and heart-healthy monosaturated fats. Plus, light seasoning with salt and black pepper, and a splash of lime juice, promise a taste as dynamic and vibrant as the city of New York itself.
Pairs Beautifully
The Peruvian Pepper Roasted Vegetables dish fits right in with a variety of menus. It naturally pairs beautifully alongside grilled meats or fish for a hearty meal. However, it is just as enjoyable on its own, as a low-carb, vegan-friendly main, or served over a bed of fluffy quinoa or couscous.
For those who love the strong flavors of Mediterranean recipes, I’ve found the mix of eggplant, zucchini, and peppers is slightly reminiscent of a Ratatouille or a vegetable stir-fry. The Peruvian pepper gives it that unique twist that sets it apart from any other dish.
Lime zest and juice bring an element of freshness, a tangy zest that interacts uniquely with each vegetable. The final touch of fresh chopped cilantro bridges it all together, adding an aromatic hint, reinforcing the “freshness” this dish brings to the table.
Ultimately, my love for this recipe stems from the many wonderful elements it brings together – taste, health benefits, and a dance of herbs and spices that culminate in a dish that thrills the senses and nourishes the body. A chance to step into the bustling markets of Peru from the comfort of my kitchen, if you will.
What You’ll Need
- 3 bell peppers (red, yellow, and green)
- 2 cups chopped zucchini
- 2 cups chopped eggplant
- 1 large red onion, sliced
- 5 cloves of garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon Peruvian pepper or substitute with cayenne
- Salt to taste
- Black pepper to taste
- Zest and juice of 1 lime
- 2 tablespoons fresh chopped cilantro
Method
Step One
Begin by preheating your oven to 450°F (232°C). This high temperature will help roast the vegetables to perfection.
Step Two
Prepare the vegetables by chopping the bell peppers, zucchini, and eggplant into similar size chunks, ensuring they will cook evenly. Slice the red onion and mince the garlic. Place all the chopped vegetables, onion, and garlic into a large bowl.
Step Three
In a separate bowl, combine the olive oil, dried oregano, Peruvian pepper (or cayenne if you’re substituting), salt, and black pepper. Stir these together until well-mixed. Then, pour this mixture over your prepared vegetables, ensuring to stir well so all the vegetables are evenly coated in the seasoning.
Step Four
Transfer your seasoned vegetables onto a non-stick baking tray, spreading them out evenly to ensure they roast rather than steam. Place the tray into your preheated oven.
Step Five
Roast the vegetables for about 25 minutes, or until the vegetables are tender and slightly charred. Stir the vegetables halfway through the cooking time to ensure they roast evenly.
Step Six
Once roasted to satisfaction, remove the vegetables from the oven. Immediately zest and juice the lime over the hot vegetables, then stir well. This will add a burst of fresh, tangy flavor to the dish.
Step Seven
Finish by topping the vegetables with fresh chopped cilantro for an added layer of freshness. Serve these Peruvian Pepper Roasted Vegetables as a side dish or incorporate them into your main course for a vibrant, flavorful addition to your meal.
