Roasted Vegetables

Step one: check your fridge and freezer and identify the vegetables you have. Step two: chop them up, place on a baking paper and roast until they stop being crunchy. Pair them with meat or fish, mushrooms, beans or tofu or eat on their own with a dip. They will go well with a yogurt sauce, miso paste or mustard. No oil necessary! If you like it though you can add it in just before serving along with salt and pepper.

A portion of roasted vegetables like this is super low in Calories and Fat but high in Fiber and Protein. It’s very high in Vitamins B1, B2, B3 and B6, Folate, Vitamin C, Vitamin A, Magnesium and Manganese, Vitamin K, Calcium, Iron, Phosphorus and Potassium.

Roasted Vegetables Recipe by DAREBEE
INGREDIENTS1 zucchini
1 eggplant
1 onion
1 cup broccoli florets, from frozen
1 cup green beans, from frozen
Makes 2 portions 210 Calories per portion
Protein 12g
Carbohydrates 49g
Fat 1g
Fiber 18g
Level Up Add 1 tablespoon of sunflower seeds and 1 tablespoon pumpkin seeds when serving.

Instructions

1Slice zucchini, eggplant and onion into bite-sized pieces. Transfer to a baking tray lined with baking paper along with broccoli and green beans taken directly from the freezer.

2Roast in the oven at 392°F Fan (200°C) for 20 minutes. Serve hot.

Tips

  • Any vegetables can be used: zucchini, eggplant, bell peppers, squash, tomatoes, brussel sprouts, beetroot, onions, carrots, green beans, broccoli and cauliflower florets. It depends on what you have in your fridge and freezer at the time.
Roasted Vegetables Recipe by DAREBEE
Roasted Vegetables Recipe by DAREBEE