Roasted Vegetables and Butternut Squash 'Chips'

Obviously, you can use the vegetables you like best - I'm suggesting my favourites, so substitute where you wish and experiment for yourselves....As long as you use zero-pointed vegetables, they will be 0pp per portion. For calorie counters, you will have to calculate according to type and quantity. My recipe works out to approx.250kcal per portion.


You will need:(For 2 servings)


1 aubergine

2 red onions

20 cherry tomatoes

6 mini red, orange and yellow peppers

6 cloves garlic

Half a butternut squash

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Frylight sunflower oil

Dried mixed Italian herbs

Black pepper

2 tablespoons low salt soy sauce or Teriyaki marinade

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A large mixing bowl

1 large heavy baking tray


Preheat the oven to 200 degrees centigrade.

Chop the aubergines into chunky pieces.

Pop into the mixing bowl and spray with Frylight oil.

Sprinkle the soy sauce or teriyaki marinade over the aubergine. This helps to stop it drying out when cooking, and gives it tremendous flavour.

Peel and chop the onions into quarters. It is really important to leave the vegetables in chunky pieces. Because we don't have the luxury of lashings of olive oil, this stops them from shrivelling up to nothing and burning when roasted.

Add the onion and tomatoes to the mixing bowl and add a few more sprays of Frylight oil, herbs and black pepper.


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I'm in love with the baby peppers at the moment. If you use regular peppers, cut them into quarters leaving them chunky. The reason I love these little ones so much is because when you cut the top off and remove the seeds, they become the perfect vessel for a whole clove of garlic. Spray the outside of the peppers and one spray of Frylight oil inside each stuffed pepper. 


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Peel the butternut squash then chop into chunky 'chips'. You can add them to the bowl with the other prepared vegetables and spray with Frylight oil, but I like to keep and cook them separately so that they become another side dish. Just spray and season them exactly like the other vegetables.

Spread the vegetables evenly in one layer on the hot baking tray. If you are doing the butternut squash 'chips' separately, spread them out on another baking tray. You can spray a little Frylight on the baking tray first, but if you have evenly coated the veggies, they should be fine. The beauty of pre-spraying and seasoning the vegetables in a bowl is that they should not need turning at all during the cooking process....do keep an eye on them, though.


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Pop into the oven and roast for 40-50 minutes, until soft, sticky and turning brown in areas. The tomatoes shrink down, almost making a caramelised relish.

Serve with a few freshly torn basil leaves and your chosen grilled meat or fish.


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