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- Prep
- 80 minutes
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- Total
- 60 minutes
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- Serving
- 6-8
Ingredients
FOR THE ROASTED CAPSICUMS: |
3 medium capsicums OR 1 jar of pre-roasted capsicums (without any added onion or garlic) – about 150g worth, drained |
FOR THE BALSAMIC ROASTED VEGETABLES: |
2 tablespoons balsamic |
2 tablespoon honey |
½ tablespoon olive oil |
1 teaspoon fine salt |
Good crack of pepper |
500g pumpkin |
1 medium carrot |
1 medium zucchini |
FOR THE DAIRY FREE PESTO: |
1 large bunch of basil (save a few leaves for garnish) |
½ cup pine nuts or walnuts |
Juice of 1 lemon |
¼ cup olive oil |
Pinch of salt |
FOR THE FRITTATA: |
5 extra large eggs |
¼ cup Liddells full cream lactose free milk, or any plant based milk |
½ teaspoon fine salt |
Good crack of fresh pepper |
100-150g freshly grated Liddells Lactose Free cheese |
½ cup dairy free pesto (recipe above) |
½ cup sundried tomatoes, drained of excess oil |
¼ ;cup olives, pitted and drained of excess oil |
2 cups wilted spinach |
1 batch balsamic and honey roasted vegetables |
1 batch roasted capsicums or 150g jarred roasted capsicums, drained |
Handful of cherry tomatoes |
Directions
Step 1
TO MAKE THE ROASTED CAPSICUMS
Preheat oven to 220°C or 420°F. Place the capsicums on a lined baking tray and cook for 30 minutes to an hour, until the flesh is soft and the skin is blistered and blackened.
Remove from the tray with tongs and place into a bowl. Cover the bowl and allow the capsicums to sweat while you roast the vegetables. Alternatively, drain your roasted jarred capsicums, preheat the oven and move onto the next step.