One Pot Low Fat Veggie Roast

This recipe is a fantastic standby if you’re rushing about mid week, not much time to cook and not wanting to reach for a high salt, sugar, fat convenience meal either. The preparation simply takes 5 to 10 minutes then you can forget about it for 35 minutes and hey presto dinner is served. This is the basic recipe, to add a protein dimension you could add halloumi or feta cheese. Or to make it non vegetarian you could place a piece of fish on top of the veggies for the last 15 minutes of cooking. It’s one of those meals that leftovers will be taken care of handily enough. I’m making extra and I’m going to use the leftover roast veggies for lunch tomorrow. I’ll reheat and pop them in a pitta with extra light Philadelphia and some rocket and tomatoes. So there you are……..low fat dinner for busy mid week supper, and low fat lunch the following day.

Serves 2

Ingredients

• 1 sweet potato, washed, dried and cut into wedges
• ¼ butternut squash, cut into wedges
• 1 red pepper, cut into big slices
• 1 large red onion, quartered
• 1 courgette, cut into thick slices
• 8-10 mushrooms, halved
• 4 sprigs of thyme
• 2 grated garlic cloves
• 1 tbsp of olive oil (I used a mixture of regular olive oil and chilli infused olive oil)
• 2 tbsp of balsamic vinegar

(use any Mediterranean/root vegetables that are available to you)

Method

1. Preheat the oven to 200 degrees
2. Add all the chopped vegetables to a baking tray, sprinkle over the thyme and garlic, and the oil and vinegar. Add some pepper at this stage if you like, but I wouldn’t add salt as it tends to draw the water out of the vegetables and they end up a little shrivelled. So season with salt at the end.
3. Mix the vegetables well to ensure that each piece is coated with the herbs, garlic, oil and vinegar.
4. Roast in the oven for 35 minutes. Check on them half way to see if they need turning.
5. If you have some herbs like coriander, basil, mint or parsley, you could add them to the finished dish for some extra flavour if you wish to do so.

Great as a side to a Sunday Roast also, but for a low fat mid week supper, this is definitely the ticket!