Prep time – 15mins
Cooking time – 45mins
Serves – 4
| Ingredients | Qty | Protein | Fat | CHO |
| Zucchini - 4 large | 600g | 8 | 0 | 16 |
| Roma tomato - 6 | 600g | 7 | 0 | 35 |
| Capsicum, yellow - 2 medium | 300g | 3 | 0 | 9 |
| Spanish onion - 2 small | 150g | 3 | 0 | 5 |
| Garlic - 8 cloves | 8 | 0 | 0 | 0 |
| Olive oil, extra virgin - 1 tablespoon | 20ml | 0 | 18 | 0 |
| Italian herbs - 2 teaspoons | 2 tsp | 0 | 0 | 0 |
| Salt and pepper to taste | to taste | 0 | 0 | 0 |
| Total per serve | 5g | 5g | 16g |
SERVES – 4
per Serve – main ingredients: 125 cal / 520 kJ
Preheat the oven to 180 degrees
Preparing the Vegetables
Slice the zucchini into rings. Halve the capsicums and remove the seeds, then cut in bite sized pieces. Slice the Roma tomatoes into quarters. Peel the onions and cut into quarters. Top and tail the garlic cloves and peel off the skin.
Roasting the Vegetables
Add the vegetables in a single layer to a large, shallow baking dish. You may need two baking dishes to prevent the vegetables from piling on top of each other. Add the olive oil and toss the vegetables in the dish until well coated. Sprinkle on the herbs and season to taste. Toss again to coat evenly. Next, add the baking dish/es to the pre-heated oven. Bake for 15 minutes, then remove from the oven and gently turn the vegetables to prevent burning. Place back in the oven and bake until the vegetables are tender and well roasted.
To Serve
With a large spatula, transfer the vegetables to a large serving tray and serve hot. Alternatively, allow them to cool, then store in a large container in the fridge ready for a quick side dish the next day.
