January 20, 2022
Mediterranean Roast Vegetables
Mediterranean Roast Vegetables
INGREDIENTS
- 1 Butternut pumpkin, halved, seeded, peeled, thickly sliced
- 2 red onions, cut into wedges
- 1 red capsicum, halved, seeded, thickly sliced lengthways
- 200g green olives
- 3 sprigs fresh rosemary
- Olive oil spray
- 100g blue cheese, crumbled
METHOD
- Step 1 - Preheat oven to 200°C. Place the pumpkin, onion, capsicum, olives and rosemary in a roasting pan. Spray with oil. Season with salt and pepper. Roast for 35 minutes or until vegetables are tender and just starting to brown.
- Step 2 - Sprinkle the blue cheese over the vegetables. Roast for a further 3 minutes or until the blue cheese melts.
In this bulletin...
Ingredients 500g barramundi fillets 2 tbsp olive oil Salt and black pepper, to taste 1 cup cherry tomatoes, halved ½ cup mixed olives, sliced 1 clove garlic, minced 1 tbsp capers, drained Zest of 1 lemon ¼ cup fresh parsley, chopped Lemon wedges, to serve Instructions Prepare the Barramundi Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray. 2. Make the Tomato & Olive Medley In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper. 3. Roast and Serve Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm. Nutrition and Cooking Times Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes Nutrient Value per serve: Calories: 350kcal | Protein: 35g | Fat: 4g | Carbohydrates: 10g
In this bulletin...