Roasted vegetables in sun-dried tomato sauce
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Roast vegetables make a quick and filling dinner and you get your five-a-day in one go!
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Prep time: 15 mins
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Cooking time: 35 mins
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Serves: 4
Ingredients
from nutritionist Fiona HunterVary the vegetables according to what's in season. And remember that root vegetables, like potatoes, sweet potatoes, carrots and parsnips will take longer to cook than courgettes, aubergines, peppers, baby corn and tomatoes.
- 2 sweet potatoes, scrubbed and cut into large chunks
- 500g small new potatoes, halved
- 2tbsp olive oil
- 1tsp cumin seeds
- 2 courgettes, cut into chunks
- 1 yellow or red pepper, deseeded and cut into chunks
- 12 cherry tomatoes
- 150g pot sun-dried tomato sauce
- Freshly ground black pepper
Method
- Pre-heat the oven to 200ºC/ fan oven 180ºC/400F/Gas 6. Put the sweet potatoes and new potatoes into a roasting dish and add the olive oil. Toss to coat, then sprinkle with the cumin seeds. Roast for 20 minutes.
- Remove the roasting pan from the oven and add the courgettes and peppers. Stir well then roast for a further 10 mins.
- Add the cherry tomatoes to the roasted vegetables, then tip in the pot of sun-dried tomato sauce. Stir well, then return to the oven for another 2-3 mins until heated through.
- Serve, seasoned with freshly ground black pepper.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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