Place vegetables on baking paper on a baking tray. Spritz with oil and toss through vegetables. Add garlic cloves and rosemary sprigs. Bake for 30 minutes or until tender.
Serve on a bed of baby spinach, layered with capsicum and cherry tomatoes. Drizzle lightly with vinaigrette.
Tips
Use whatever vegetables you have available.
Add cooked shredded chicken to turn it into a complete meal.
1 medium
kumara or potato, scrubbed and sliced
¼
butternut pumpkin, de-seeded and cut into wedges
1
carrot, scrubbed and sliced
1
beetroot, scrubbed, topped and tailed, and cut into lengths
1
courgette, thickly sliced
4
whole garlic cloves, skin removed (optional)
1 handful
rosemary sprigs
vegetable oil
½ bag
baby spinach leaves or rocket
1
capsicum, sliced
½ punnet
cherry tomatoes, halved
2 tbsp
lite balsamic vinaigrette
Per serve
Energy
Total Fat
Method
Preheat oven to 180°C.
Place vegetables on baking paper on a baking tray. Spritz with oil and toss through vegetables. Add garlic cloves and rosemary sprigs. Bake for 30 minutes or until tender.
Serve on a bed of baby spinach, layered with capsicum and cherry tomatoes. Drizzle lightly with vinaigrette.
Tips
Use whatever vegetables you have available.
Add cooked shredded chicken to turn it into a complete meal.
Method
Preheat oven to 180°C.
Place vegetables on baking paper on a baking tray. Spritz with oil and toss through vegetables. Add garlic cloves and rosemary sprigs. Bake for 30 minutes or until tender.
Serve on a bed of baby spinach, layered with capsicum and cherry tomatoes. Drizzle lightly with vinaigrette.
Tips
Use whatever vegetables you have available.
Add cooked shredded chicken to turn it into a complete meal.
