Portuguese-Style Olive Oil Roasted Vegetables

• 3 tbsp Olive oil
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 medium Red pepper
• 2 medium Courgette
• 1 large Red onion
• 15 g Fresh parsley
• 1 medium Lemon

1. Heat the oven to 220°C (430°F) and set a large baking tray inside to preheat. Peel and finely slice the garlic. Cut the red peppers, courgettes and red onion into chunky, bite-sized pieces so they roast evenly.
2. In a mixing bowl, stir together the olive oil, garlic, sweet paprika, fine sea salt and black pepper. Add the vegetables and toss until everything is well coated. Carefully tip onto the hot tray and spread into a single layer.
3. Roast for 30 minutes, turning once halfway through, until tender with lightly caramelised edges. If the tray looks crowded, spread the vegetables out more so they roast rather than steam. While they roast, finely chop the fresh parsley and juice the lemon.
4. Transfer the vegetables to a serving dish and squeeze over the lemon juice. Scatter with the parsley and toss gently. Taste and adjust with a pinch more fine sea salt and black pepper if needed.

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