Take the stress out of Sunday lunch with this simple vegetarian recipe for roast vegetables.
Serves 6
Takes 10 minutes to prepare and 1 hour to cook
Per serving:
225kcals
8.6g fat (1.3g saturated)
4.3g protein
34.6g carbs
11.1g sugar
0.1g salt
1. To prepare: Preheat the oven to 200°C/fan180°C/gas 6. Put all the vegetables into a large roasting tray. Drizzle over the oil and vinegar. Sprinkle with the herbs and add plenty of seasoning. Toss together with your hands. Make a tent of foil over the veg and seal tightly.
2. To cook: Roast for 30 minutes. Uncover and roast for a further 30 minutes, tossing occasionally.
3. To serve: Tip the vegetables onto a platter and serve.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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