Side Dishes
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Slow-roasted tomatoes and courgettes
Serves: 4
Time to make: 50 mins
Hands-on time: 5 mins
Total cost: $15.56 / $3.89 per serve
(at time of publication)
Ingredients
Units: Metric | Imperial (US)
- 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)
Instructions
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 83cal
-
Kilojoules 350kJ
-
Protein 4g
-
Total fat 3g
-
–Saturated fat 0g
-
Carbohydrates 10g
-
–Sugars 9g
-
Dietary fibre 4g
-
Sodium 160mg
-
Calcium 60mg
-
Iron 1mg
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.
Author: Niki Bezzant - Editor-at-large
First published: Oct 2011
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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