Slow-roasted tomatoes and courgettes

Author: Niki Bezzant - Founding Editor

Photographer: Carolyn Robertson

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Serves: 4

Time to make: 50 mins

Hands-on time: 5 mins

Ingredients

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8 tomatoes, halved
4 courgettezucchiniXszucchini, summer squashX, chopped in small chunks
spray oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper, to season
fresh basil, to garnish (optional)

Instructions

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1 Preheat oven to 150°C. Arrange tomatoes and courgettes on a baking tray and spray lightly with oil. Bake for 45 minutes or until caramelised and soft.

2 Drizzle balsamic vinegar over vegetables and toss gently to coat. Season with salt and pepper. Garnish with fresh basil (if using).

Nutrition Info (per serve)

Calories 83 cal

Kilojoules 350 kJ

Protein 4 g

Total fat 3 g

Saturated fat 0 g

Carbohydrates 10 g

Sugar 9 g

Dietary fibre 4 g

Sodium 160 mg

Calcium 60 mg

Iron 1 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.

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