Roasted Mediterranean Vegetables

Serves 6

Energy per portion: 120 cals
Fat 5.2g
Saturated fat: 0.68g
Cholesteral: 0g

Ingredients:

  • 1 red pepper
  • 1 yellow pepper
  • 2 Spanish onions
  • 2 large courgettes
  • 1 large aubergine, trimmed
  • 1 fennel bulb, chickly sliced
  • 2 beef tomatoes
  • 8 garlic cloves
  • 2 tbsp olive oil
  • Fresh rosemary sprigs
  • Balck pepper
  • Lemon wedges and black olives, to garnish

1.Have and seed the peppers, then cut them into large chunks. Peel the onions and cut into thick wedges. Cut the courgettes and aubergine into large chunks

2. Preheat the oven to Gas 7/220C/425F. Spread the peppers, onions, courgettes, aubergines and fennel in a liaghly oiled ovenproof dish or roasting pan or, if liked, arrange in rows to make a colurful design.

3. Cut each tomato in half and place, cut-side up, withthe vegetables.

4. Tuck the garlic cloves among the vegetables, then brush with the olive oil. Place some sprigs of rosemary among the vegetables and grind over some black pepper.

5. Roast for 20-25 mins, turning the vegetables halfwy through. Serve from the dish or on a flat platter garnished with lemon wedges. Scatter black olives over the top, if desired.

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