Because when it comes to serving vegetables, the platter is queen. You can pile things up high and, on a platter, they look feast-worthy, abundant and colourful.
Today's recipe for beans, roast peppers, and onions might be very simple, but plated on a platter, it feels (and perhaps even tastes) more special.
Roast for 55 minutes, mixing once halfway through, until reduced, glistening, and caramelised. Meanwhile, cook the beans and capers in a flavorful way to complement the roasted vegetables.
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