Guest guest Posted May 25, 2008 Report Share Posted May 25, 2008 * Exported from MasterCook * Roasted Vegetables Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 600 grams ripe tomatoes 1 butternut squash -- seeds removed, cut into large pieces 1 red and 1 yellow pepper -- seeds removed, cut into chunks 2 courgettes -- cut into chunks 1 leek -- outer leaves discarded, cut into chunks 3 carrots -- peeled, cut into chunks 4 shallots -- peeled, cut into quarters olive oil 2 cloves garlic -- finely chopped Preheat the oven to 220C/Gas Mark 7. Put all the vegetables into a deep roasting tray. Splash over a good amount of olive oil and put into the oven on the middle shelf. Roast for about 30-40 minutes until the vegetables are soft, stirring occasionally to ensure even cooking. Eat with a couple of pieces of lean ham or roast chicken, some hummus, with or without some pasta, rice, potatoes or a warm wholemeal roll. Source: " Daily Mail May 2007 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1066 Calories; 4g Fat (3.1% calories from fat); 27g Protein; 268g Carbohydrate; 43g Dietary Fiber; 0mg Cholesterol; 216mg Sodium. Exchanges: 12 Grain(Starch); 13 1/2 Vegetable. NOTES : This is enough for 3-4 people but can be stored in the fridge for another meal Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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