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 Whipped Feta 1 cup/227 grams 0% plain Greek yogurt ½ cup/70 grams crumbled low-fat feta cheese ¼ cup/13 grams chopped fresh parsley 1 tablespoon/6 grams fresh lemon zest Patties and Salad 1 pound 92% lean ground chicken breast 1 large egg, lightly beaten 2 cups/227 grams grated zucchini (about 2 medium zucchini) 3 tablespoons psyllium whole husks 1 teaspoon dried thyme ½ teaspoon garlic powder ½ teaspoon onion powder Fine sea salt Freshly ground black pepper Nonstick cooking spray Salad 4 cups/121 grams packed baby arugula 1 tablespoon fresh lemon juice 1 tablespoon avocado oil
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