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.
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)
Ingredients 1 cup baby spinach 1 cup broccoli florets, steamed ½ cup shelled edamame ½ cup cooked chickpeas (roasted if preferred) ½ cup cooked quinoa ½ avocado, sliced 1 tablespoon pumpkin seeds 1 teaspoon chia seeds 1 tablespoon tahini 1 tablespoon lemon juice 1 teaspoon extra virgin olive oil Sea salt and cracked black pepper to taste
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