Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 Japanese Pumpkin, seeds removed1 Courgette/Zucchini, small1 Bell Pepper, deseeded1 Onion, peeled1 'stump' Winter Mushrooms (or use mushrooms of choice)1 tbsp dried Rosemary2 tbsp olive oilSalt and Black Pepper to season
Preheat oven to 180C/about 350F.
Brush a roasting tray with 1 tbsp olive oil to stop vegetables from sticking.
Dice the pumpkin (you can leave the skin on, it goes softer when cooked and tasts fine. It will also help the pumpin from falling apart), onion, bell pepper, courgette/zucchini, and seperate the mushrooms from the stump by trimming the end away and breaing apart.
Mix together with the rosemary, salt and pepper, then put in the toasting pan and drizzle with the other tbsp of olive oil.
Bake for about 50 minutes (until veg is cooked and browning), stirring halfway through to stop veg sticking to the bottom.
Number of Servings: 3
Recipe submitted by SparkPeople user BOTTOMLESS.
Brush a roasting tray with 1 tbsp olive oil to stop vegetables from sticking.
Dice the pumpkin (you can leave the skin on, it goes softer when cooked and tasts fine. It will also help the pumpin from falling apart), onion, bell pepper, courgette/zucchini, and seperate the mushrooms from the stump by trimming the end away and breaing apart.
Mix together with the rosemary, salt and pepper, then put in the toasting pan and drizzle with the other tbsp of olive oil.
Bake for about 50 minutes (until veg is cooked and browning), stirring halfway through to stop veg sticking to the bottom.
Number of Servings: 3
Recipe submitted by SparkPeople user BOTTOMLESS.
Nutritional Info Amount Per Serving
- Calories: 155.9
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 371.0 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 3.2 g
- Protein: 2.1 g
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