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| Health and medical information for consumers, quality assured by the Victorian government (Australia). |
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Vegetables - roasted
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 Store covered in fridge (under 5°C)
Dairy free
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Egg free
Nut free
Low salt
Vegetarian
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Good source of: folate
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4
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Ingredients:
1/2 small Japanese pumpkin, sliced in bite sized pieces
2 zucchini, cut in chunky slices
1 red capsicum, seeds removed, sliced thickly
2 Roma tomatoes, halved
1 tablespoon olive oil
1 clove garlic, crushed
freshly ground pepper, to taste
wholewheat roll, (optional)
basil or parsley, (optional)
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Method:
1. Brush pumpkin, zucchini, capsicum, mushrooms and tomatoes with olive oil, garlic and pepper.
2. Arrange pumpkin on tray and cook at 200°C for 10 minutes.
3. Add remaining vegetables and cook for a further 15 minutes or until vegetables are tender.
4. Serve on toasted wholewheat roll sprinkled with fresh basil or parsley.
Notes: Roasted vegetables make great pizza toppings. They are also delicious added to risottos and soups towards the end of cooking for extra flavour, vitamins, minerals and dietary fibre.
Contributed by:
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This recipe was originally published as: Roasted vegetables
Recipe publication date: 08/30/2001
Last reviewed: 02/11/2007
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