Slow-roasted tomatoes and courgettesReviewed by our expert panel
(at time of publication)
- 8 tomatoes, halved
- 4 courgetteszucchini, 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)
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)
Total fat 3g
–Saturated fat 0g
Dietary fibre 4g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information