Penne with Roasted Pepper


Despite a beautiful hot summer’s day, I felt a bit tired of barbecuing chunks of chicken or seafood, which I had done rather excessively this summer, and instead opted for a summery veggie penne dish. Mind, I still ended up throwing on the barbie for roasting the peppers, but otherwise this doesn’t really feel like barbecue dinner to me which was the point 😀

You can easily make this fully vegetarian by skipping the pancetta and using vegetable stock instead of chicken stock. For a vegan dish, also skip the parmesan.


Ingredients (per 1 dish):

  • 1/2 green pepper, membrane and seeds removed
  • 1/2 red pepper, membrane and seeds removed
  • 1/2 yellow peppers, membrane and seeds removed
  • 50 grams of green beans, tips removed and cut in half
  • 2 to 3 tablespoons of olive oil
  • 1/2 red onion, finely sliced
  • 2 to 3 tablespoons of diced pancetta or lardons

View original post 393 more words