Oven Roasted Vegetables And Hazelnut Mashed Potatoes

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. Spoon the mashed potatoes onto 4 serving plates; top with the roasted vegetables. Season with freshly ground black pepper. Garnish with oregano leaves.

red onions, zucchini, red peppers, yellow peppers, olive oil, potatoes, hazelnuts, oregano

Taken from recipes-plus.com/api/v2.0/recipes/29012 (may not work)