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Healthy & delicious recipes from A.Vogel
Roasted Vegetable Tray
- Preparation: min
- Easy
- Serves 10
- Prep: 10 min
- Easy
- Serves 10
I think roasted vegetables taste amazing. Oven baking brings out their natural sweetness and I love the crispy texture. With its abundance of flavour and colour, this tray is perfect as a light vegetarian meal or served as a side dish.
Rachel Foyle
Ingredients
Roasted Vegetable Tray
- 3 courgettes, thickly sliced
- 1 aubergine, cut into thick fingers
- 2 red peppers, cut into chunks
- 5 shallots, quartered
- 1 large baking potato, peeled and cut into chunks
- 1 large sweet potato, peeled and cut into chunks
- 3 cloves of garlic, crushed
- 1 tbsp coriander seeds
- 4tbsp olive oil
- 1 tbsp mixed herbs
- Juice of 1 lemon
- 1 leek, shredded
- 10 cherry tomatoes
- 400g chickpeas
- Herbamare® Original seasoning salt
How to make Roasted Vegetable Tray
1. Heat the oven to 200°C. Tip the courgettes, aubergine, peppers, shallots, potato, sweet potato, garlic and leek into a large roasting tin.
2. Scatter over the coriander seeds and herbs, and drizzle the vegetables with the juice of the lemon and most of the oil.
3. Roast for 30 minutes, tossing the vegetables once or twice until al dente.
4. Add the leek, tomatoes, chickpeas and remaining oil to the roasting tin and roast for a further 20 minutes, or until brown around the edges.
5. Season with pepper and Herbamare® Original seasoning salt. Garnish with fresh coriander.
This recipe is full of goodness
With their high vitamin C content, eating courgettes, aubergines and red peppers can help to fight off infections such as colds and flu by boosting your immune system. Vitamin C has been shown to reduce specific symptoms of the menopause, including hot flushes.
About Rachel
Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
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