August 10, 2022
Roasted Mediterranean Vegetables in Olive Oil
Roasted Mediterranean Vegetables in Olive Oil
INGREDIENTS
- 1 aubergine/eggplant
- 2 courgette/zucchini
- 1 red pepper
- 1 yellow pepper
- 6 tomatoes
- 1 tbsp olive oil
- 1 chilli pepper finely chopped
- salt and pepper
- sprig of rosemary and few leaves of basil
- 500 ml olive oil
METHOD
- Preheat oven to 180C
- Slice aubergine/eggplant and zucchini/courgette to approximately 0.5cm thick and cut peppers into wide
- Strips and place on baking tray season with salt and pepper and drizzle with olive oil and bake for approximately 35 minutes
- Cut tomatoes in half and place on baking tray adding salt and pepper and a little oil and bake for approximately 20 minutes
- Allow all veggies to cool then pack into a sterilised jar with the finely chopped chilli pepper. Tuck in the fresh rosemary and basil leaves and cover with olive oil.
- Set aside in cool dark cupboard for 2 weeks to mature before use.
Ingredients Avocado oil nonstick cooking spray 1½ pounds/680 grams cod filets, about 1-inch thick (skinned), in 4 pieces Fine sea salt Freshly ground black pepper Red pepper flakes (optional) 1 pound/454 grams Brussels sprouts, very thinly sliced/shaved (about 6 cups) 3 tablespoons/45 milliliters fresh lemon juice, plus lemon wedges for serving 2 cups/270 grams cooked quinoa 1/2 cup plus 2 tablespoons/57grams grated Parmigiano-Reggiano cheese 1½ cups/13 grams loosely packed basil leaves, torn 1 tablespoon extra-virgin olive oil
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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