Friday, 3 August 2012

Roasted Vegetables

This is light dish for the days when you have loads of vegetables in fridge and don't want them to go to waste. It's a good way to help with your 5 a day and it also helps if you want to cleanse a bit as it is tasty without too much seasoning. Try it with rice and salad. It's perfect!!

1/2 onions chopped
3 cloves of garlic smashed
250g close chestnut mushrooms sliced
160g small salad potato cut in small bits
200g tofu cut in small cubes
90g park choy
10 cherry tomatoes cut in half
20g pine nuts
35g carrots sliced
100g broccoli florets
Olive oil
Black pepper

1 - In a large pan fry the onions and garlic n the olive oil until tender
2 - Add the mushrooms and stir for 5 minutes
3 - Pre-heat the oven at 180c
4 - Add the rest of the ingredients and stir for about 8 minutes
5 - Transfer the vegetables for a baking tray and bake it for 30 minutes


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