SERVES 4
INGREDIENTS
2 red peppers, seeded and quartered
1 aubergine cut into long wedges
2 zucchini, halved and sliced lengthways
1 carrot peeled, halved, sliced lengthways
6 asparagus spears, halved
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
Salt and pepper
1 cup cherry tomatoes
METHOD
- Preheat oven to 200°C.
- Combine all ingredients except the cherry tomatoes in a large baking dish lined with baking paper and toss to coat in the oil.
- Roast for 30-35 minutes until vegetables are tender.
- Remove from the oven, add the cherry tomatoes and increase oven temperature to 230°C. Roast the vegetables for a further 5-7 minutes until well coloured.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 570.2kJ |
| Protein | 3.9g |
| Fat | 7.4g |
| Glycaemic carbohydrate | 10.0g |
| of which is sugar | 8.5g |
| Fibre | 6.5g |