Roast Baby Vegetables

Ric Roast Vegetable(6 servings)

Roast Vegetable Ingredients

1kg / 2 1/4 lb mixed vegetables, such as aubergines, onions, or shallots, courgettes, sweetcorn and button mushrooms
1 red pepper, seeded and cut into large pieces
1-2 garlic cloves, finely chopped
15 ml / 1 tbsp olive oil
30 ml / 2 tbsp chopped fresh mixed herbs
225 g / 8 oz cherry tomatoes
115 g / 4 oz / 1 cup coarsely grated mozzarella cheese
salt and ground pepper
black olives to serve (optional)

Roast Vegetables Nutritional Information (Per Portion)

Energy          - 162 Kcals/679 kJ
Fat, Total      - 10g
saturated fat   - 3.4g
Protein           - 8.2
Carbohydrate - 10.6 g
Fiber               - 3.1g

Roast Baby Vegetables

1. To prepare roast vegetables, preheat the oven to 220 degree C / 425 degree F / Gas 7. Cut all the mixed baby vegetables in half lengthways.

2. Place the baby vegetables and peppers in a ovenproof dish with the garlic and seasoning. Drizzle the oil oven and toss the vegetables to coat them. Bake for 20 minutes until tinged brown at the edges, stirring once.

3. Remove the dish from the oven and stir in the herbs. Scatter the tomatoes over the surface and top with the mozzarella cheese. Return to the oven and bake for 5-10 minutes more until the cheese has melted and is bubbling. Serve at once, with black olives if liked.

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