Best Roast Vegies
Versatility plus! Make these once and use them in 20 ways!
Servings: 4 bariatric serves
Calories: 179kcal
Ingredients
Vegies
- ½ medium sweet potato peeled and cut into 2cm cubes
- 150 g pumpkin peeled and cut into 2cm cubes
- ½ small red onion peeled and cut into wedges
- 1 baby red capsicum cut into 2cm cubes
- 1 zucchini cut into 2cm cubes
- 50 g semi-dried tomatoes thinly sliced
- 50 g feta crumbled
- A handful of basil shredded
Dressing:
- 1.5 tbsp olive oil
- 1.5 tbsp red wine vinegar
- 1 pinch salt
- 1 pinch pepper
Instructions
- Preheat your oven to 190° Combine the dressing.
- Put sweet potato, pumpkin, red onion and half of the dressing into a roasting pan lined with baking paper. Roast for 20-30 minutes.
- Remove from the oven and toss them. Add the red pepper and zucchini. Return to the oven for another 20-30 minutes.
- Remove from the oven and stir through the semi-dried tomatoes, feta, basil and remaining dressing.
- Serve vegies with chicken skewer from earlier in the week and portion the rest into small containers for lunches.
Notes
- This is a really versatile recipe that will go with any number of protein options. The vegies will keep well too, so pair them with any leftover meat, beans, fish or eggs you have in the fridge.
- If you're feeding others, 2-3 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
Nutrition
Calories: 179kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 208mg | Potassium: 911mg | Fiber: 4g | Sugar: 11g | Vitamin A: 10034IU | Vitamin C: 58mg | Calcium: 117mg | Iron: 2mg