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 4 Zucchini (medium, sliced in half lengthwise) 1 tbsp Sesame Oil (divided) Sea Salt & Black Pepper (to taste) 1/2 Yellow Onion (medium, diced) 2 Garlic (clove, minced) 1 1/2 lbs Ground Lamb 1 1/2 tsps Ground Sumac 2 tbsps Parsley (chopped)
Ingredients 1 Sweet Potato (medium, cut into fries) 1 Red Bell Pepper (medium, sliced) 3 tbsps Extra Virgin Olive Oil (divided) Sea Salt & Black Pepper (to taste) 10 ozs Salmon Fillet 1/4 tsp Turmeric 1 tbsp Lemon Juice 2 cups Kale Leaves (chopped) 2 tbsps Pumpkin Seeds
Ingredients 1 tbsp Coconut Oil 1 lb Extra Lean Ground Beef 1/2 cup Mushrooms (sliced) 1 cup Kale Leaves (chopped) 2 Eggs 1 Avocado (cubed) 2 tbsps Nutritional Yeast