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.
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Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates