Hearty Roast Vegetable Lunch
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 140.1
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 503.8 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 6.9 g
- Protein: 9.7 g
View full nutritional breakdown of Hearty Roast Vegetable Lunch calories by ingredient
Introduction
This is a very healthy lunch at only 140cal and will sustain you well until dinner time. It also provides 3 of your 5-a-day fruit and veg quota.It's very quick and simple to prepare and the herbs etc give it a delicious spice taste This is a very healthy lunch at only 140cal and will sustain you well until dinner time. It also provides 3 of your 5-a-day fruit and veg quota.
It's very quick and simple to prepare and the herbs etc give it a delicious spice taste
Number of Servings: 1
Ingredients
-
1 Aubergine (approcimately 135gm)
1/2 Large Red Pepper (Approx 51gm)
1/2 Large Green Pepper (Approx 48gm)
2 Large Breakfast Mushrooms (Approx 103gm)
20gm Kerry Low Low Cheese
1/2 teasp Mixed Dried Herbs
1/2 teasp Dried Thyme
1/2 teasp Dried Minced Garlic
Good grinding of Black Pepper (approx 1/4 teasp)
Light grinding of Sea Salt (Approx 1/4 teasp)
8 sprays of Fry Light Extra Virgin Olive Oil Cooking Spray or similar low calorie cooking spray.
Directions
Turn the oven on to 200C - 400F - Gas Mark 6 to heat
Line a large baking tray with foil
Wash the Aubergine and split in half lengthways. Lay it on the tray skin side down.
Wash and split lengthways the red and green pepper and de-seed both. Place half the red and green peppers skin side down on the baking tray
Wash the Mushrooms and place on the baking tray.
Sprinkly the Mixed Herbs, Thyme and Minced Garlic over all the vegetables.
Put a good grinding of Black Pepper and a small grinding of Sea Salt over the vegetables
Spray the cooking spray over all the vegetables - no more than 8 sprays.
Grate the Low Fat Cheese over all the vegetables
When the oven is hot enough, place the baking tray in the middle of the oven and bake for 30 minutes or until vegetables are soft on the inside and the cheese is lightly brown
I have put this as one hearty serving as it is only 140cals.
(If you are a Vegetarian and you use a different low fat cheese please make sure the product says 'suitable for vegitarians'. The Kerry Low Low is also gluten free)
Number of Servings: 1
Recipe submitted by SparkPeople user JIGGLINGJUNE.
Line a large baking tray with foil
Wash the Aubergine and split in half lengthways. Lay it on the tray skin side down.
Wash and split lengthways the red and green pepper and de-seed both. Place half the red and green peppers skin side down on the baking tray
Wash the Mushrooms and place on the baking tray.
Sprinkly the Mixed Herbs, Thyme and Minced Garlic over all the vegetables.
Put a good grinding of Black Pepper and a small grinding of Sea Salt over the vegetables
Spray the cooking spray over all the vegetables - no more than 8 sprays.
Grate the Low Fat Cheese over all the vegetables
When the oven is hot enough, place the baking tray in the middle of the oven and bake for 30 minutes or until vegetables are soft on the inside and the cheese is lightly brown
I have put this as one hearty serving as it is only 140cals.
(If you are a Vegetarian and you use a different low fat cheese please make sure the product says 'suitable for vegitarians'. The Kerry Low Low is also gluten free)
Number of Servings: 1
Recipe submitted by SparkPeople user JIGGLINGJUNE.