Ingredients
- Mixed vegetables: using what is in season or leftover from other recipes is a great way to keep costs down. Use any mix such as: red onion, sweet potato, pumpkin, capsicum, zucchini, carrots, and beetroot. You can also add cherry tomatoes in the last 5 – 10 minutes of roasting so they keep their shape
- Herbs of choice (if desired) such as basil, rosemary or thyme
- Olive oil spray.
Method
- Heat oven to 180°C
- Line a large tray or baking dish with baking paper
- Peel and chop vegetables so they are approximately the same size
- Spray with olive oil spray
- Roast vegetables in oven until they are tender but still hold their shape, stir through herbs if using
- Once cooled transfer to an airtight container, vege will keep in the fridge for a 3 days.
Serving suggestions – green
- Roasted vege wrap
-Spread wrap with reduced fat mayonnaise
-Place vegetables, crumbled reduced fat feta and English spinach on half the wrap, roll tightly in grease proof paper, cut in half, wrap in glad wrap - Home made pizza
-Cut a bread roll or English muffin in half, spread with tomato paste, top with roasted veg and a sprinkle of grated cheese
-Roast in oven until golden. - Roasted veg Turkish toastie
- Salad pots served with mini dressing tubs.