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Roasted vegetables
Serves: 4 (makes 1 quantity)
Time to make: 55 mins
Ingredients
- 2 small (300g) kumara, chopped
- 2 carrots, chopped
- 1 red capsicum, chopped
- 1 yellow capsicum, chopped
- 1 leek, chopped
- 1 red onion, chopped
- 1 small eggplant, chopped
- 3 tablespoons olive oil
- ½ teaspoon salt
- black pepper
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Instructions
- Preheat oven to 180°C. Place vegetables in a large roasting tin, drizzle over olive oil and season with salt and pepper. Roast for 40 minutes, or until soft and golden.
- Serve immediately as a side, or use as a base in Honeyed roasted vegetable, feta and rocket salad.
Variations
Feel free to include any root vegetables you have to hand, though bear in mind that some may take a little longer to cook than others so chop them smaller if they’re denser.
Nutrition Info (per serve)
-
Calories 247cal
-
Kilojoules 1040kJ
-
Protein 3g
-
Total fat 11g
-
–Saturated fat 2g
-
Carbohydrates 30g
-
–Sugars 19g
-
Dietary fibre 8g
-
Sodium 300mg
-
Calcium 70mg
-
Iron 1.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
