Ingredients
1 large potato, peeled and diced
½ medium onion, sliced
1 tsp olive oil
salt and freshly ground black pepper
½ red pepper
½ medium courgette, diced
125 g (5 oz) button mushrooms
1 tsp Italian seasoning
½ medium onion, sliced
1 tsp olive oil
salt and freshly ground black pepper
½ red pepper
½ medium courgette, diced
125 g (5 oz) button mushrooms
1 tsp Italian seasoning
Cuisine: Cooking time: 25 mins Serving: 2 people
Here’s a tasty halogen recipe from Paul Brodel & Carol Beckerman.
Their book, containing more than 100 delicious Halogen recipes, entitled “The Halogen Oven Cookbook”, is available through the Amazon link to the right in our sidebar.
Method
Nothing grills as quickly as a halogen oven, which makes it ideal for preparing this recipe. Serve with fried eggs and grilled tomatoes.
In a large bowl, mix the potato, onion, red pepper, courgette, mushrooms, Italian seasoning and olive oil. Season with salt and pepper.
Tip mixture onto the round baking tray and set it on the low rack in the halogen oven. Cook at 230°C (450°F) for 25 minutes, stirring every 7 minutes. Remove and serve.
Source: “The Halogen Oven Cookbook”, Paul Brodel & Carol Beckerman
Meal: Food type:
