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Roasted Veg

 
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9

This is an awesomely flexible dinner. You basically chop everything up, douse it in oil and some salt, pepper or whichever spices you're in the mood for (or grab first!) and chuck it in the oven for an hour or so.

Yield

2

servings

Prep

20

min

Cook

1

hrs

Ready

80

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

2 whole potatoes
diced ~8mm³
*
1 whole parsnips
hopped in half longways then slice it longways also around 5mm thick
*
1 whole zucchini
diced ~ 10mm³
*
1 scoop mushrooms, button
I've got small button ones so i put them in whole.
*
2 whole onions
diced ~ 15mm³ (then break them up a little to add some variety)
*
1 whole sweet bell peppers
Yellow pepper. Don't bother chopping the pepper, just tear it open, remove the seeds and rip it into several large pieces.
*
2 whole pita bread
torn into large strips
*

Directions

Pre heat the oven to Gas Mark 6.

The only thing which takes some practice is how long things take to cook, the smaller you chop them the quicker they will cook. So you want to make the slowest-cooking things smallest. In this particular mix the potatos take far longer to cook than anything else, so chop them first. Put them in a bowl (with a dollop of margarine and a little garlic powder/puree if you fancy) and microwave them for 5 minutes to give them a heaad start.

Meanwhile chop everything else, add them to a deep baking tray and drizzle some olive oil on top. Add some salt and pepper and get your hands greasy mixing it all up and put it in the oven. Once the potatos are done in the microwave add them on top.

Keep an eye on it, check it every 20minutes or so and stir it around a little. It should take about an hour.

For the last 5 minutes or so, put the pita bread on top to warm up and soak up a little of the flavour. When it's done, spoon it in to a bowl and serve with the pita and a fork.

 

* not incl. in nutrient facts

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