Mediterranean roasted veges

Author: Georgia Rickard

Photographer: Ian Wallace

Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

8 cups mixed vegetables such as red onion, capsicums, courgettezucchiniXszucchini, summer squashX and carrots, cut in small pieces

2 medium tomatoes, halved

cooking spray oil

1 tablespoon crushed garlic

1 teaspoon lemon pepper

fresh or dried herbs

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Instructions

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1 Preheat oven to 180°C. Place all vegetables in an ovenproof roasting dish. Spray with oil.

3 Mix garlic, lemon pepper and herbs together then toss through vegetable mix.

2 Roast for 30 minutes or until tender.

Nutrition Info (per serve)

Calories 143 cal

Kilojoules 600 kJ

Protein 4 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 10 g

Dietary fibre 5 g

Sodium 180 mg

Calcium 70 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.