Based upon a Greek dish, Briam, this packs a lot of vegetables. It tasted ok for us but wasn't fabulous.
Roasted Veggie Mix
| Side Dish | Main Dish | Low Calorie | Low Carb | Vegetarian | Paleo | Fruits Nuts And Vegetables |
Ingredients
- 235 g (1 medium) fennel
- 150 g (1 medium head) broccoli
- 200 g (2 medium) courgette
- 120 g (1 medium) red bell pepper
- 370 g (3 medium) tomatoes
- 2 tsp tomato puree
- 1 x clove garlic
- 2 tsp dried parsley
- 2 tsp dried basil
- ¼ tsp salt
- ¼ tsp black pepper
- 60 ml chicken stock (use vegetable stock for vegetarian)
- 60 ml olive oil
Instructions
Preparation
- Roughly chop the fennel.
- Roughly chop the broccoli.
- Roughly chop the courgette.
- Deseed and roughly chop the bell pepper.
Method
- Step 1
- Preheat a fan-assisted oven to 200°C.
- Step 2
- In a food processor or blender, mix the tomatoes, tomato puree, garlic, parsley, basil, salt, black pepper, chicken stock and olive oil.
- Step 3
- Place the fennel, broccoli, courgette and bell pepper in a large casserole dish, add the blended liquid and stir well.
- Step 4
- Roast for 1 hour, stirring halfway through.
- Step 5
- Serve by dividing half for a main dish or quarters for a side dish.
Alex