| KCAL | PRO | CARB | FAT | FIBER |
| 199.7 | 5.2g | 25.3g | 8.4g | 4.8g |
Makes 4 portions |
| Bell Pepper 3, (red, yellow, green) |
| Cherry Tomatoes 150g or 5.2 oz |
| Courgette 1, large |
| Aubergine 1 medium |
| Red Onion 1 large |
| Garlic 4 cloves |
| Potato 8 new medium sized |
| Salt pinch |
| Black Pepper 5 twists |
| Oregano 1 tsp, dried |
| Thyme 1 tsp, dried |
| Olive Oil 2 tbsp |
Method |
| Pre-heat the oven to 180 degrees. |
| As the oven heats, prepare the veg. To a roasting tray, add the peppers (deseeded & chopped), tomatoes (whole), courgette (cubed), aubergine (cubed), red onion (peeled & roughly chopped), garlic cloves (crushed), potato (cubed), salt, pepper, oregano, thyme, and olive oil. Mix well. |
| Cook for 50 minutes. Mix well after 25 minutes. |
Cooking and eating vegetables can be a pain. Cooking them in bulk will take away some of this pain. These will remain fresh for a minimum of 3 days.
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