Roast Mediterranean Vegetables

Preparation

1. dice the onions and peppers.
2. Cut the aubergine into 2.5cm cubes
3. Slice the courgettes into slices ½cm thick.
4. Peel and crush the garlic.
5. Put all the vegetables into a large roasting dish.
6. Add the oil, the tin of chopped tomatoes and the herbs.
7. Season with salt & pepper to taste.
8. Cover with foil and roast in the oven for approx 30mins.

Notes

• Original recipe credit: Joyce Scaife

Ingredients

• 2 onions
• 2 peppers
• 1 aubergine
• 2 zucchine
• 3 cloves garlic
• 1 tbsp olive oil
• 1 tin chopped tomatoes
• 1tsp mixed herbs
• Pinch salt
• Pinch ground black pepper

Equipment

• Large roasting dish
• Kitchen foil
• Chopping board
• Knife

Nutritional Facts

• Serving size: 254g
• (3% / 4%)   Calories: 81kcal
• (4%)Total fat: 2.3g
• (2%)   Saturated fat: 0.4g
• (5%)   Unsaturated fat: 1.6g
•     Mono: 1.2g
•     Poly: 0.4g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (5%)Total carbohydrates: 14g
•   Starch: 0g
• (22%)   Sugars: 6.5g
•     Sucrose: 0.9g
•     Glucose: 2.7g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 2.7g
•     Galactose: 0g
• (20%)   Fibre: 4.9g
• (5%)Protein: 2.6g
• Salts
• (1%)   Sodium: 26mg
• (16%)   Potassium: 564mg