Oven Roasted Vegetables And Hazelnut Mashed Potatoes - cooking recipe

Ingredients

2 None red onions, cut into wedges
3 None zucchini, sliced
2 None red peppers, seeded and thickly sliced
2 None yellow peppers, seeded and thickly sliced
10 tbsp olive oil
2 lbs potatoes, peeled and quartered
3/4 cup toasted hazelnuts
2 tbsp fresh oregano leaves, to garnish

Preparation

Preheat the oven to 400\u00b0F. Place onions, zucchini and peppers in a baking pan. Drizzle with 4 tbsp of olive oil. Toss until evenly coated. Roast for 15-20 mins until lightly charred.
Cook the potatoes in boiling salted water for 10-15 mins. Place the hazelnuts in a food processor; process until chopped. Drain the potatoes; add to the processor with the remaining 6 tbsp olive oil. Process until smooth and creamy. Season well.
Spoon the mashed potatoes onto 4 serving plates; top with the roasted vegetables. Season with freshly ground black pepper. Garnish with oregano leaves.