Vegetable Medley Recipe
roasted pepper, onion, cauliflower, pimenton crema, manchego, sherry balsamic drizzle
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Ingredients
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Vegetables
Pimenton Crema
Cheese
Drizzle
Method
Preparing the Vegetables
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Chop the Vegetables
Wash and chop the bell peppers and onion into bite-sized pieces. Separate the cauliflower into florets.
- 3
Toss with Olive Oil
In a large bowl, combine the chopped bell peppers, onion, and cauliflower. Drizzle with olive oil (about 2 tablespoons) and season with salt and pepper to taste. Toss until the vegetables are evenly coated.
- 4
Roast the Vegetables
Spread the vegetables evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Making the Pimenton Crema
- 5
Mix the Ingredients
In a small bowl, combine mayonnaise, smoked paprika, minced garlic, and lemon juice. Stir until well mixed and creamy.
Preparing the Drizzle
- 6
Combine the Vinegars
In a small bowl, whisk together sherry vinegar, balsamic vinegar, and olive oil until emulsified.
Assembling the Dish
- 7
Plate the Roasted Vegetables
Once the vegetables are done roasting, remove them from the oven and let cool slightly. Transfer to a serving platter.
- 8
Add Pimenton Crema
Drizzle the pimenton crema over the roasted vegetables in an even manner.
- 9
Sprinkle Cheese
Sprinkle shredded manchego cheese over the top of the vegetables.
- 10
Drizzle with Sherry Balsamic
Finally, drizzle the sherry balsamic mixture over the entire dish for a zesty finish.
